stuffed swiss chard
Prep Time: 20 minutes
Cook Time: 45 minutes
**10 large swiss chard leaves
1 tbsp + 1 tsp olive oil
**1 clove garlic, minced
**1 cup scallion, chopped
1 lb. ground pork
**1 sprig fresh thyme
Salt and pepper to taste
1 ¾ cup cooked brown rice
**1 lb. roma tomatoes, peel and diced
¼ cup light brown sugar
2 tbsp red wine vinegar
Wash and dry the Swiss chard. Place each leaf flat on a work surface and remove the stems from the area extending beyond the leaf. Finely chop the removed stems to equal ¾ cup and set aside; discard the rest.
Bring a large pot of water to a boil. Use tongs to lower the leaves into the boiling water one at a time and blanch for about 5 seconds. Remove with tongs and set aside on a work surface as you continue to blanch the remaining leaves.
Heat a large, deep, nonreactive skillet over medium heat. Add 2 teaspoons of the oil to the pan and swirl to coat. Add ½ cup of the scallion greens and sauté until soft, for about 2 minutes. Add the ¾ cup of chopped Swiss chard stems and the pork.
Use a spatula to chop up the pork. Add the thyme and season well with salt and pepper. Sauté the mixture just until the pork is no longer pink and the chard has softened, for about 3 minutes.
Drain the mixture in a colander and place in a mixing bowl. Stir in the cooked rice until combined and set aside.
Wipe out the skillet and heat over medium heat. Add the remaining 2 teaspoons of oil to the pan and swirl to coat. Add the remaining ½ cup of the scallion greens and sauté until soft, for about 2 minutes. Stir in the tomatoes, brown sugar, and vinegar until combined and bring to a simmer for 10 minutes. Season to taste with salt and pepper.
While the sauce is simmering, create the stuffed Swiss chard bundles.Take one blanched chard leaf and place, smooth side down, on a work surface. Place about ⅓ cup of the filling just above the broad base of the leaf. Roll the base of the leaf up and over the filling, fold in the sides, and then continue to roll the bundle all the way to the top. Place, seam side down, on another work surface. Repeat with the remaining chard and filling.
When the sauce is finished simmering, nestle the chard bundles in the sauce, seam side down, and spoon some of the sauce over the bundles. Cover the skillet and simmer over medium heat for 20 minutes.
Nutrition (per serving)
411 calories; 23 g fat(8 g sat); 3 g fiber; 25 g carbohydrates; 26 g protein; 37 mcg folate; 84 mg cholesterol; 12 g sugars; 316 IU vitamin A; 37 mg vitamin C; 91 mg calcium; 3 mg iron; 569 mg sodium; 822 mg potassium
Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata