Originally published on September 6, 2014
Typically when I buy Swiss chard, I cut the tough stems off, chop it all up, and throw it into a skillet with some olive oil, salt, and pepper. When I saw it staring up at me from my shopping cart this week though, I wanted to do something different with it. I mulled it over on the way home and decided that I’d do something a bit like cabbage rolls, but maybe something simpler, and perhaps even make it a vegetarian option. These are what I came up with.
Ingredients:
1 bunch of Swiss chard, leaves removed, washed, and dried thoroughly
1 cup ricotta cheese
2 cups fresh spinach leaves
1/2 onion, finely diced
4 cloves garlic, minced
Juice of 1/2 lemon
2 tablespoons olive oil, divided
Salt
Pepper
Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Heat one tablespoon of olive oil over medium heat. When hot add onion and garlic and saute until onion is soft and translucent, about 5 minutes. Then add spinach and cook for another two minutes, just until the leaves have completely wilted. Remove from heat, transfer everything to a bowl and season with salt and pepper. Allow to cool, and then add ricotta cheese. Mix the entire mixture so that all ingredients are fully combined. (I tell you, this mixture is so good I had to stop myself from eating it all up with a spoon.)
3.) One by one, lay the Swiss chard leaves out flat and cut out most of the tough rib that travels up the centre of the leaf. You will be left with a big slit in your leaf. Take the smaller side and lay it so that it lines the other side, bridging the gap that was left when you cut out the rib. Then take a tablespoonful of the ricotta mixture and lay it at the narrowest end. Roll the ricotta mixture up into the leave, tucking the sides in and allowing them to be folded along the way. When finished one roll, place it in a square casserole dish for baking and repeat with the other leaves of Swiss chard.
4.) When all Swiss chard has been rolled, use the remaining tablespoon of olive oil to brush the leaves gently (you only need to do this on the side that’s facing up, as those are the only leaves that will turn crispy if you don’t.) Squeeze the lemon juice over all of the leaves (to help them stay green and give a bit of “zing” in your bite at the same time,) and season with salt.
5.) Place the Swiss chard into the oven and bake lightly for 10 minutes, just long enough to get the cheese kind of “gooey” and to slightly warm the entire thing through.
6.) Serve and enjoy!