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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Tired of sauteed greens, I created this unique âstuffedâ side dish that features Swiss chard. A robust blend of seasonings and two types of cheese pack the tender bundles with loads of flavor.Laurie Bock, Lynden, Washington Ingredients:
1 bunch swiss chard |
3 medium potatoes (about 1 pound), peeled and cubed |
1 medium onion, chopped |
1 tablespoon olive oil |
6 garlic cloves, minced |
1/4 cup white wine or chicken broth |
1/4 cup minced fresh oregano |
1/2 teaspoon crushed red pepper flakes |
1/3 cup sour cream |
1/4 cup grated parmesan cheese |
3 tablespoons shredded cheddar cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 medium tomatoes, chopped |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook Swiss chard in boiling water for 2-3 minutes or until tender. Drain and pat dry. Cut out the thick vein from the bottom of eight leaves, making a V-shaped cut; set aside. (Refrigerate remaining Swiss chard for another use.)
2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until potatoes are tender.
3. Meanwhile, in a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, oregano and pepper flakes. Bring to a boil; set aside.
4. Drain potatoes and mash. Stir in the wine mixture, sour cream, grated Parmesan cheese, cheddar cheese, salt and pepper. Overlapping cut ends of leaves, place about 1/3 cup potato mixture on each leaf. Fold in sides. Roll up completely to enclose filling.
5. Place seam side down in a greased 8-in. square baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with tomatoes and shredded Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until Swiss chard is tender and cheese is melted. Yield: 8 servings.
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