Swiss Chard Rolls

Swiss Chard Rolls

You know it’s bad when you ask the cat to get dinner ready. Beg, really. The first week back to our routine after two weeks of holiday lounging bliss is always a tough one. And everyone is feeling it. Scarlett asked me to go home and cuddle when I picked her up from school. She generally wants to go hand gliding. Well, not really, but she would. She’s always strangely ready to go, despite it being late in the afternoon.

Since I’d hit the wall well before her, I was thankful that I had an easy dinner lined up. Although it did feel like a chore by the time we got home. Hence all my whining to the cat. We’re also on our health kick after the sugar torture we inflicted on our bodies, so I couldn’t just order a pizza or throw a grilled cheese at the kid. I had to muster the ever-loving energy. Some one give me a medal for this or, at least, a drink.

I’d found this recipe on my Whole Foods app and then added some goodies and subtracted one or two as well. They recommended trying the rolls with leftover turkey meat or you could go veggie all the way.

Swiss Chard Rolls

Ingredients

  • 2 eggs
  • 2 cloves garlic, chopped
  • 1 carrot, grated
  • 2 tablespoons chopped parsley
  • 1 cup grated white cheddar
  • 1/4 teaspoon pepper
  • 2 cups chopped cooked chicken
  • 2 bunches Swiss chard, trimmed

Method

In a medium bowl, whisk together eggs, garlic, cheese, parsley and pepper.

Add the cooked chicken pieces. Set aside.

In a pot of boiling salted water, immerse four flattened stalks of swiss chard that are no longer than 12 inches.

Blanch for 1 minute.

Place on a paper towel lined baking sheet.

Select a leaf and place three tablespoons of filling in the the center and then fold and roll the leaf from the stem to the tip.

Place rolled leaves in seam side down in a steamer basket and steam for 8 minutes, or until internal temperature of the rolls reaches 160 F.

Serve with brown rice.

swI knew Scarlett would dig rolling all the leaves. I just wasn’t sure how she’d receive them on her dinner plate.

When it came time to serving I placed it on a plate with some rice and we actually had fun eating it with our hands. I really enjoy the little chicken bundles and they smelled so yummy. She did peel away some of the Swiss chard and focus on the filler but I figure next time. There’s always next time.

You might also like

By Ingredient

Pumpkin Pasta with Ricotta and Sage

I no sooner fell in love with this recipe that it had to be banished from my repertoire. My daughter was recently told to follow a gluten-, dairy- and egg-free

By Ingredient

Strawberry Cheesecake Ice Cream

Summer is here! Summer is here!! Just in time for the school holidays, thank you very much. You never know how long the sun will stick around these parts, so

Fall

One-Skillet Tomato Basil Chicken Pasta

I recently had a girlfriend tell me she wakes up thinking about dinner, but not in that good way when you can’t wait to tuck into a meal. Instead she

1 Comment

Leave a Reply