Stuffed Swiss Chard Leaves

by Whiski Business on June 9, 2014

As you probably know I have a garden. In this garden is a ridiculous amount of Swiss Chard. DSC01784 I cut some off and it just keeps on giving me the love. It’s awesome, however, I had cooked it every way thinkable. I’ve boiled, steamed, stir fried, pureed, used it to polish the car, and given it to all the neighbors. I decided it was time to get creative. “I’m going to STUFF IT.” Nooooo……not THAT  kind of stuff it….. 😉

This is the Swiss Chard creation before cooking. Pretty huh?



This is the Swiss Chard creation after cooking.


I have to tell ya, it was pretty dog-gone good.

So, if you find yourself with an abundance of Swiss Chard, or just happen to have a hankerin’ to stuff something, give this a try. It was a big success in my house and will be in yours as well.

Stuffed Swiss Chard Leaves

Prep: 30 min
Cook: 25 min
Serves 4 to 6


1 lb ground lean turkey
½ medium onion, chopped
3 cloves garlic, minced
1 C cooked brown rice or white if you prefer
1 C shredded Parmesan Cheese, extra for topping
2 teaspoons Italian seasoning
½ teaspoon pepper and salt
7 – 8 large Swiss Chard leaves
1 small jar marinara sauce


Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Lightly oil a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

In a large frying pan, brown ground turkey, add onion, garlic, and seasonings. Remove from heat, add the rice and cheese. Let cool enough to handle.

Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll. You might have to use 2 leaves if one rips.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.



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