This week’s recipe calls for Swiss chard leaves, but you could just as easily use cabbage leaves or steamed collard greens or even lettuce. And, your filling could include cooked chicken or ground beef. . . this is merely a template to get your started in stuff leaves with yummy goodness. I’d be inclined to chop up some of the lovely summer squash and carrots or other veggies we’ve been getting and add it in the filling too.
- 2 bunches Swiss chard
- 2 ½ cups cooked brown rice
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 cup feta cheese
- 1 egg, beaten
- ½ cup chopped fresh parsley
- 1 tsp chopped rosemary
- Salt to taste
- 2 Tbs olive oil
- Preheat oven to 350
- Remove stems from Chard leaves and allow the leaves to wilt by leaving them out for an hour or so.
- Saute the onions and garlic until translucent, add herbs and remove from heat.
- In a medium bowl mix together all of the ingredients except the chard.
- Lay the chard with the underside up and spoon 2 Tbs of the mixture 1/3 of the way up each leaf. Fold over the sides of the leaf and roll into a square packet. Repeat for all the leaves.
- Place seam side down on a greased casserole dish and brush lightly with oil.
- Bake for about 30 minutes. Cover with foil of they get too brown.
- You can bake the extra filling.