If you like Lebanese stuffed grape leaves, you’ll love these stuffed swiss chard leaves. Swiss chard leaves are tender and taste similar to spinach and are available year around in supermarkets. The color of the stem may be red, white, green or rainbow but the flavor is the same.
My swiss chards are stuffed with an amazingly delicious stuffing mixture of rice, tomatoes, garbanzo beans, parsley, lemon juice and olive oil. A healthy, delicious and a family favorite; we can never stop at just one or two swiss chard rolls. You can say they do go very quickly around my house.
My stuffed swiss chards are a perfect addition to your menu for your next summer gathering. Serve them chilled with lemon wedges.
- 2 bunches of swiss chard (24 leaves), rinsed & stems removed
- ¾ cup of rice, rinsed
- 1 large tomato, diced
- 1 cup (canned) garbanzo beans, skin removed
- 1 bunch parsley, finely chopped
- ½ lemon, juiced
- ⅓ cup olive oil
- Salt and pepper, to taste
- 1-1½ cup water
- In a large pot filled half way with water over high heat; bring the water to boil. Remove from heat.
- To soften the swiss chard leaves dip them in the boiling water for no longer than one minute. Place swiss chard leaves in cold ice water.
- In a large glass bowl, combine the remaining ingredients; except the water. Mix well with clean hands.
- On a cutting board or plate, place a swiss leaf smooth side down with the veins facing upward. Based on the size of the leaf, place a small amount of mixture in middle of the leaf.
- Fold the side closest to you toward the center of the leaf to cover the mixture, then fold the right and left side inward toward the center. Then roll forward (away from you), not too tight, leave a little room for the rice to expand.
- Line the bottom of a large dutch oven with rolled swiss chard leaves in a circular arrangement, placing them closely together but not tightly packed so they can properly cook.
- After all leaves are rolled and placed in the dutch oven; place a saucer, face down, over the rolled swiss chard leaves to keep them together while cooking.
- Pour water over the rolled swiss chard leaves and season with salt and pepper if desired.
- Cook over low heat for 25-30 minutes until rice is ready.