With this prior knowledge and the LARGE CHARD leaves growing in my raised bed garden, I decided to try a stuffed Chard Leaves dish. It was a success!
Ingredients:
1 Package of Lean Ground Turkey
1/2 Cup Ground Flax Seeds
1/2 Cup Rice (uncooked)
1/4 Cup Sage
1/4 Cup Parsley
1/4 Cup Diced Garlic
12 Large Chard Leaves…cut off stems and save for another recipe
Broth – Vegetable or Beef – Low Sodium is preferred
Sauce: (OPTIONAL)
1 TBSP Butter
2 TBSP Olive Oil
1/4 Cup Water
2-4 Cloves of Garlic (Diced)
Instructions:
• Preheat oven to 350
• Combine ground meat with flax seeds, rice, and herbs and spices.
• Rinse chard leaves
• Place a tablespoonful (or so depending on size of leaf) of mixture about an inch from the thin end of the leaf. Start rolling the leaf/meat mixture toward the thick end. Tuck edges as necessary. Place rolled leaf seam side down in a glass-baking dish. Continue till all meat is used.
• Add one cup of vegetable broth or beef broth to the baking dish and cover with non-stick aluminum foil. Bake 30-45 minutes depending on thickness of your chard rolls.
• Make optional sauce when you serve: In a pan on medium heat, cook garlic in olive oil for a few minutes – just until some of the pieces start to develop a golden color. Add butter and water. Turn down to low and continue to cook until some of the water evaporates. Use a serving spoon to ladle some liquid and garlic over the top of the stiffed chard leaves.
Serve:
Include a gluten free roll or a side of vegetables
Include a baked potato or sweet potato
Include a side of rice, quinoa, millet, or sorghum
