Stuffed Swiss Chards

If you can get a hold of grape leaves, you can try one of the tastiest and most original Levantine recipes: Lebanese Dolmades.

Instructions

Step 1

Finely chop the onions, herbs, the walnuts, and crush the garlic cloves.

Now rinse the rice a few times and then mix it in a bowl with the parsley, mint, onion, garlic, and walnuts.

Add 1/4 cup extra virgin olive oil, the juice of half a lemon, the 7-spice blend (see tips for making it at home), and salt and pepper to taste.

Mix well and set aside.

Step 2

Wash the Swiss Chard leaves well.

Bring a large pot of salted water to a boil. Carefully add the Swiss Chard leaves and blanch for 2-5 minutes or until slightly soft. Don't cook them too much, or they won't hold the stuffing.

Remove the leaves from the pot delicately to avoid breaking them, and sieve off excess water.

Step 3

Using a sharp knife, carefully cut off the thick stem ends of each Swiss Chard leaf.

Lay the leaves flat on a work surface.

Now, place a heaping tablespoon of the filling mixture on the thick end of the leaf, where you just cut off the thick stem.

Fold the sides of the leaf over the filling. Then roll up tightly, starting from the thick bottom.

Repeat with remaining leaves and filling.

Step 4

Heat the remaining olive oil over medium heat in a large pot or deep skillet.

Arrange the stuffed Swiss Chard rolls in a single layer, seam side down. I don't advise stacking the rolls on more than one layer—as some recipes suggest—because they will cook unevenly. Instead, cook them in two different pots or in batches.

Add enough water to cover the leaves by 1 finger (1/2 inch). Add a pinch of salt here, according to taste.

For extra flavor, you can gently stir in another teaspoon of the 7-spice blend here.

Bring to a simmer, cover the pot, and cook for 20-25 minutes, or until the rice is cooked through and the leaves are tender.

Step 5

For the final touch, transfer the rolls to a serving platter and drizzle with a dash of extra virgin olive oil and the juice of the remaining half lemon.

Enjoy these wonderful stuffed Lebanese Swiss chards!

Tips

You can either buy Lebanese 7-spices or make it yourself by mixing the following spices in equal measure: allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg.

Goes well with

If you are throwing a party or are looking to whizz up a proper Lebanese feast, I wholly recommend pairing these cute chard rolls with mouthwatering cheesy Lebanese flatbread and a side of spicy coriander potatoes.

FAQ

Can I use other greens instead of Swiss chard?

Yes, you can substitute Swiss chard with other large leafy greens like kale, collard greens, or beet greens. If you can get hold of it, the best alternative would be vine leaves.

What kind of rice is best for the stuffing?

Short-grain rice like sushi rice or Egyptian medium-grain rice is preferred for its ability to absorb flavor and hold its shape well.

Do I need to pre-cook the rice?

No, the rice cooks along with the filling inside the swiss chard rolls.

How can I adjust the spice level?

The recipe typically uses the 7-spice blend. You can adjust the amount based on your preference for warmth.

Do I need to wrap the swiss chard rolls tightly?

Yes, wrapping the rolls tightly helps prevent the filling from falling out during cooking.

How long do I cook the stuffed swiss chard?

The cooking time depends on the size of the rolls and the thickness of the stems. Typically, they simmer for 20-30 minutes, or until the rice is cooked through and the swiss chard is tender.

What is the best way to serve Lebanese Stuffed Swiss Chards?

These stuffed leaves are typically served as a main course or a side dish. They can be enjoyed warm or at room temperature, with a drizzle of olive oil and lemon juice for extra flavor.

Can I make Lebanese Stuffed Swiss Chards ahead of time?

Yes, you can assemble the rolls and cook them ahead of time. Store them in the refrigerator for up to 2 days, or freeze them for longer storage. Reheat them gently in a pot with simmering water or broth.

What is a good substitute for lemon juice?

If you don't have lemon juice, you can use a splash of white vinegar or lime juice, but the flavor might not be exactly the same.