Mains
ChefLina Hajij
How to Make Stuffed Chard in Oil
Stuffed chard leaves are a traditional, very tasty dish that may take some time to prepare, but the flavor is worth every bit of effort and time.
Ingredients
Start here, then move straight into the method.
- Green chard leaves
- Bunch of parsley
- Bunch of mint
- Green onion
- 3 tomatoes
- 1/2 cup rice
- Juice of 1 lemon
- Salt
- 2 tablespoons olive oil
- 1 tablespoon sumac, or to taste
- To make oil-stuffed grape leaves, here is the link: How to Make Oil-Stuffed Grape Leaves
Method
Follow the cooking sequence without leaving the page.
- Start by preparing the chard filling: chop the vegetables to a medium dice and add the chopped tomatoes, then the lemon juice, salt, olive oil, and sumac to taste.
- Trim and wash the chard leaves well, then blanch them briefly—do not overcook—so the leaves are easy to roll.
- After blanching, place the chard leaves in a colander.
- Arrange the chard leaves and stuff each one with a little filling, then roll them the same way you roll grape leaves.
- Place the rolled chard leaves in the pot, add water, and put a large plate on top of the leaves to weigh them down and prevent the filling from escaping.
- You can put the tougher chard stems at the bottom of the pot under the rolled leaves.
- Cook them over low heat until the leaves and filling are fully cooked, about 25 minutes.Timers: 25 min
- To make oil-stuffed grape leaves, here is the link: How to Make Oil-Stuffed Grape Leaves
Recipe tags
MainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
