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Stuffed chard leaves

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Ingredients for 4 servings:

  • 4 leaves of chard, larger leaves
  • 4 tbsp dip (feta cheese cream) or dip as desired or on hand
  • ½ tsp salt for the cooking water
  • 1 tsp olive oil
  • 1 tsp oil (herbal oil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

a delicious starter

Wash the chard leaves thoroughly and then boil them in salted water until slightly tender. Drain and spread the leaves on a board, cutting out the thick stem. Halve or quarter the leaves, as you prefer. Then brush with the dip and roll them up. I lightly brushed the inside with herb olive oil. Place them on a plate and brush the outside with a little olive oil as well. This will keep them fresher longer. Store in the refrigerator until serving. This is quick to prepare and tastes different than store-bought vine leaves. You can always vary the filling. They are also delicious with seasoned cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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