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Stuffed Swiss Chard

Stuffed Swiss Chard

Nadine Nelson
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Ingredients
  

  • 1 medium Swiss chard leaves, stems, and ribs removed
  • 1 cup coarse bulgur (about 6 ounces)
  • 2 cups boiling water
  • 3 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 2 long green Korean peppers, or 1 poblano chile, seeded and finely chopped
  • 1 tbsp Turkish red pepper paste (see *Note)
  • 1 plum tomato, cut into 1/4-inch dice
  • 1/2 cup mixed chopped herbs, such as parsley, dill, and mint
  • 2 tbsp fresh lemon juice
  • Salt
  • Freshly ground pepper

Instructions
 

  • In a large pot of boiling salted water, blanch the chard leaves until bright green, 1 minute.
  • Drain the leaves and rinse under cold water.
  • Drain again and carefully pat the leaves dry with paper towels.
  • In a heatproof medium bowl, cover the bulgur with boiling water. 
  • Cover and let stand until the water has been absorbed and the bulgur is tender about 15 minutes.
  • In a skillet, heat the 3 tablespoons of oil. 
  • Add the onion and cook over moderate heat until translucent, 4 minutes.
  • Add the peppers and cook until softened 5 minutes. 
  • Stir in the red pepper paste.
  • Add the diced tomato and cook until sizzling 1 minute.
  • Remove from the heat.
  • Stir in the bulgur, herbs, and lemon juice, and season with salt and pepper.
  • Spread a chard leaf out on a work surface; overlap the leaf to fill the space where the rib was. 
  • Mound 3 tablespoons of the filling on the lower third of the leaf. 
  • Bring the lower end of the leaf up and over the filling and roll up tightly, folding in the sides as you go.
  • Repeat with the remaining chard leaves and filling. 
  • Arrange the stuffed leaves on a platter. Drizzle with oil, season with salt, and serve.

Notes

*Note: Turkish red pepper paste, also known as biber salcasi, is available at specialty stores.
Storage Instructions:
  • Stuffed Swiss chard can store in an airtight container in the refrigerator for up to 3-4 days. 
  • Allow the stuffed Swiss chard to cool completely before storing it. Leaving it at room temperature for too long can increase the risk of bacterial growth.
  • Place the stuffed Swiss chard in an airtight container or cover it with plastic wrap. This will help prevent moisture loss and protect it from any potential contamination in the fridge.
  • If you have leftover sauce or broth, store it separately from the stuffed Swiss chard. This will help prevent the dish from becoming too soggy or overcooked.
  • When you're ready to reheat the stuffed Swiss chard, you can either microwave it or heat it in the oven. Be sure to heat it until it's hot all the way through (165°F/74°C) to ensure food safety.