How to Make Stuffed Chard in Oil

Ingredients

• 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

1. 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.
2. Trim and wash the chard leaves well, then blanch them briefly—do not overcook—so the leaves are easy to roll.
3. After blanching, place the chard leaves in a colander.
4. Arrange the chard leaves and stuff each one with a little filling, then roll them the same way you roll grape leaves.
5. 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.
6. You can put the tougher chard stems at the bottom of the pot under the rolled leaves.
7. Cook them over low heat until the leaves and filling are fully cooked, about 25 minutes.
   Timers: 25 min
8. To make oil-stuffed grape leaves, here is the link: How to Make Oil-Stuffed Grape Leaves