I went to my favorite farm stand in town and picked up some great greens. One particular green I bought was Swiss chard; the leaves were enormous and crispy and bright. I used some in salad and other dishes but I still had a lot of large leaves left so I decided to stuff them and bake them the same way you would for stuffed cabbage. They were a hit so I wanted to share my recipe with you. You can stuff pretty much any large enough vegetable leaf, so go ahead and create!
Stuffed Swiss Chard
- 1 lb. organic ground chicken ( you can substitute meatless ground protein)
- 1 med. Onion
- 1 cup cooked brown rice (you can use quinoa or other whole grains)
- 1 egg
- 1 cup Wheatabix cereal = 2 biscuits (you can use bread crumbs)
- Italian herb blend – oregano, basil, parsley, etc.
- Dash salt and pepper
- Cleaned and trimmed Swiss chard leaves or other leaf of choice
- 12 oz jar of crushed tomatoes – I used my home canned mixture from last year
Mix all in a bowl until well blended. Put about ¼ cup onto middle of a leaf and roll it up covering all meat and place seam side down in an oiled baking dish. Repeat until all leaves and chicken is used up. Pour tomatoes over top of all stuffed leaves. Bake at 350° for 30-40 minutes.