Stuffed Chard Leaves with a Juicy Filling

Step 1: Prepare the Chard Leaves

1. Bring a large pot of salted water to a boil.
2. Add the chard leaves and blanch for 1–2 minutes until softened.
3. Transfer immediately to ice water.
4. Drain and pat dry.
5. Trim the thick center stem if necessary to make rolling easier.

Step 2: Make the Filling

1. Heat the olive oil in a skillet over medium heat.
2. Cook the onion for 3 minutes.
3. Add garlic and bell pepper and cook for another 2 minutes.
4. Stir in the ground beef and cook until browned.
5. Add paprika, cumin, salt, and black pepper.
6. Remove from the heat.
7. Mix in the cooked rice and chopped parsley.
8. Allow the filling to cool slightly.

Step 3: Roll the Chard Leaves

1. Lay one chard leaf flat on a cutting board.
2. Place about 2–3 tablespoons of filling near the base.
3. Fold the sides inward.
4. Roll tightly from the bottom to the top.
5. Repeat with the remaining leaves.

Step 4: Prepare the Batter

1. In a bowl, whisk together:
   • Eggs
   • Flour
   • Cornstarch
   • Baking powder
   • Salt
2. Gradually whisk in the milk until smooth.

Step 5: Coat the Rolls

1. Dip each stuffed roll into the batter.
2. Make sure it is evenly coated.
3. Let any excess batter drip off.

Step 6: Fry Until Golden

1. Heat about 2 inches of vegetable oil to 350°F (175°C).
2. Fry the rolls in batches for 3–4 minutes.
3. Turn occasionally until golden brown on all sides.
4. Transfer to a paper towel-lined plate.

Step 7: Make the Tomato Sauce

1. Heat olive oil in a saucepan.
2. Add the garlic and cook for 30 seconds.
3. Stir in the tomato sauce and Italian seasoning.
4. Season with salt and pepper.
5. Simmer for 10 minutes.

Step 8: Serve

1. Spoon the warm tomato sauce onto serving plates.
2. Arrange the crispy stuffed chard rolls on top.
3. Garnish with chopped parsley or grated Parmesan cheese if desired.
4. Serve hot with a fresh salad or crusty bread.

Tips

• For extra flavor, add ½ cup grated mozzarella or Parmesan to the filling.
• You can bake the rolls instead of frying at 400°F (200°C) for about 20–25 minutes after brushing them lightly with oil.
• Ground turkey or chicken can be used instead of beef for a lighter version.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven to maintain their crispiness.

See more on the next page