Wednesday, May 26, 2010

Co-op Cookin’: Chard Rolls


Chard, chard, chard.  CHARD!  I have lotsa chard.  I need to figure out lotsa ways to make chard.  This is one I made up last week, based on cabbage rolls.  We adults liked it a lot – possibly more than with cabbage – and my 8 year old didn’t complain, which, some days, is a victory. :)

Chard Rolls with Homemade Tomato Sauce
2 28 oz cans whole tomatoes
1/2 stick butter
1 small onion, peeled and cut in half
8 large Swiss chard leaves, stem removed
1 green garlic, sliced thinly (could also use green onion, regular garlic, etc)
1 Leek, quartered and sliced thinly
1 lb ground beef
1/2 c oatmeal or breadcrumbs, whichever you have or prefer
1 egg, beaten lightly 
salt and pepper to taste
1.5 c chicken broth

cooked rice
sour cream (optional)
Sauce: Combine canned tomatoes, butter, and onion in a large sauce pan.  Add salt and pepper to taste, and bring to a simmer.  Cook 45 minutes.  Remove onion and blend sauce to desired consistency.
Rolls: Combine garlic, leeks, beef, oatmeal and eggs in bowl and mix until just combined.  Divide into 8 oblong 3” portions.  Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there, then roll inside leaf as you would a burrito.  Place roll, seam side down in skillet with lid.  Repeat with remaining leaves and beef portions.   Cover and bring to a boil, then reduce to simmer.  Cook until instant read thermometer reads about 165, about 10 minutes.  Discard any remaining broth.
Serve over rice topped with tomato sauce and sour cream.

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