Pin It

Thursday, August 15, 2013

Swiss Chard Rolls

The recipe I want to share with you all today is not my original recipe; it is stolen, but it makes such a delicious and healthy product that I feel compelled to write about it. And it was "stolen" from our CSA newsletter, which makes me feel a little bit more okay with my almost-recipe-plagiarism.

All wrapped and ready to go.
Anyone who has ever grown Swiss Chard and/or collard greens knows that it can be hard to keep up with cutting, using, and really maximizing all of bounty that a few plants offer. I freeze bags full for smoothies and winter stews, but enjoying it in its actual season, and near its raw state, is satisfying. This recipe lends itself to just that.

And one word about the ingredients: like any fold-able food (think burritos, egg rolls), the ingredients in these rolls can vary. I enjoyed the creamy texture that the avocado provides with the slight kick from the jalapeno in this version, but building these really requires a grain, a sauce, and some diced veggies. I intend to play with various versions and spice combos, but I do not doubt that I will come back to this exact version from time to time.

We enjoyed this at an evening at Concerts on the Square with a bottle (or two) of Chardonnay.

Swiss Chard Rolls 
by Chef Beth, Harmony Valley Farm

Makes 8 rolls

8-10 large chard leaves (we also used collard greens)
1/8 cup yellow squash, small dice
1/8 cup cucumber, small dice
1 half avocado, small dice
1/2 cup black beans, rinsed
1 cup seasoned quinoa, cooked
Juice from one lime
1/2 jalapeno pepper, small dice
2 Tbs mayonnaise
1/2 medium sweet Spanish onions, small dice
1 tsp salt
1/2 tsp coarse pepper

1. Bring large sauce pan of salted water to a boil. Blanch each chard or collard green leaf by holding onto the stem, placing the leaf in the boiling water for 15 seconds. Then, transfer to a towel and pat each leaf dry.
2. In a mixing bowl, mix all other ingredients. One by one, fill the leaves, ribbed side facing up, with a spoon of the mixture.
3. Fold in the sides of the leaves, and fold into a roll. Finish by cutting the stem and cutting each roll in half and place on a serving tray. Serve.

No comments:

Post a Comment