Stuffed Swiss Chard

Swiss Chard is a big leafy green and known healthy vegetables. It is loaded vitamin K and very good source of vitamin C. It also contains Antioxidants, lutein, and zeaxanthin. It is known regulate sugar levels in the blood, improve digestion, bone health. lower blood pressure and reduce inflammation. As I survey on line about Swiss chard, I came cross some conflicted information. Nevertheless, please always keep in mind moderation is the key.
 
Ingredients:
2 Bunches Swiss chard
1 1/2 Lb. ground round beef
1/2 C regular rice ( rinsed well)
1 big Spanish onion
2 cloves of garlic
1 Tbsp. turmeric
1Tbsp. ginger paste
1 Tbsp. chili pepper sauce
1 bunch parsley
1/2 C tomato sauce
2 Tbsp. tomato paste
2 tsp. salt ( more if needed)

Sauce for cooking:
2 Tbsp tomato paste
1/4 C tomato sauce
1 Tbsp. chili pepper flake oil
1 1/2 C water
1 Tbsp. Olive oil
mix all well

Making:
Swiss Chard leaf has one firm vane in the middle when you remove it gently, the rest of the leaf has soft and fold-able texture. Therefore, you don’t have to boil before stuff and roll it. (Cabbage or grape leaves require precooking before stuffing)
Depends on how big the leaves are, you may divide one leaf 2 or 4 pieces and each piece make one roll.
My leaves were long and narrow, so after I remove the middle vein, I used each part for one roll or, actually I folded like a triangle. (Please see the photo)
You may fold the rolls as you like.
 
First, cut onion into a few pieces, put into food processor, add parsley, garlic, 2 Tbsp. tomato paste and give a few min pulse.
In another bowl, bring ground round, rice and add onion tomato paste mix into the meat.
Add turmeric and minced ginger salt and grounded pepper.
Mix it well.
Place a tablespoon filling on the edge of the one strip and fold it like a triangle or a little roll.
Place the stuffed Swiss chard in the pan.
When you fill all the leaves and finish the meat and placed all the rolls in to the pan; cover the rolls with a plate slightly smaller than the pan upside down to keep the rolls in shape while cooking.
Prepare the cooking sauce and pour on to the plate ( liquid go through side of the plate mix into rolls)
Close the lid. Place the pan on medium heat. After it boils bring, it simmers and cook for 45 min.
Carefully, take the dish off.
Serve 5- or 6-pieces person with yogurt and foamed butter on it. Preferable with any kind of pasta or noodle.

4/2/2023

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