Braised chard parcels

Ingredients for 4 servings:

• 16 chard leaves, approx. 1 – 2 perennials
• 150 g onion(s)
• 2 garlic cloves
• 4 tbsp olive oil
• 1 can of tomatoes, peeled
• 100 ml white wine
• 200 ml vegetable stock
• salt and pepper
• Sugar
• 6 sprigs of parsley
• 75 g black olives
• 400 g minced meat, mixed
• 4 tbsp yogurt, Greek
• ½ tsp cinnamon powder
• 125 g basmati rice
• some olive oil for serving
• some mint for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the chard stalks into wedges, then wash and drain the leaves. Blanch the leaves in boiling salted water for two minutes, rinse, drain, and pat dry with a kitchen towel. Finely dice the onions and thinly slice the garlic. Heat olive oil in a lidded ovenproof pot and sauté the onions and garlic. Add the tomatoes and roughly crush them with a wooden spoon. Add the white wine and stock, season with salt, pepper, and a pinch of sugar. Cover and bring to a boil over medium heat. Pick off the parsley leaves and finely chop them. Roughly chop the olives. Mix the minced meat with the yogurt, olives, and parsley. Season generously with salt, pepper, and cinnamon. Mix in the uncooked rice. On a kitchen towel, place two chard leaves overlapping each other. Divide the minced meat into eight portions. Spread one portion of the minced meat on each of the lower thirds of the chard leaves. Fold the long sides of the chard leaves over the filling and roll up the chard leaves, starting from the filled bottom third. Place the chard parcels side by side in the pot, cover, and cook on the middle rack of a preheated oven at 200°C (180°C fan-assisted oven) for 30-40 minutes. Serve the chard parcels with the sauce, drizzle with olive oil, and garnish with mint.