Side Pannel
Bran-Crammed Swiss Chard Rolls
Bran-Crammed Swiss Chard Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 1 lg Bunch Swiss chard; about 10
- -leaves
- 1 c Ground ham
- 1 Egg; lightly beaten
- 1/2 c Milk; scalded and cooled
- 1 c Fresh bread crumbs
- 1 c Bran Flakes cereal; ground
- -fine
- 1 c Grated Monterey Jack cheese
- -with jalapenos
- 2 tb Chopped fresh parsley
- 1/8 ts Ground mace
- 1/8 ts Freshly grated nutmeg
- 1/2 ts Salt
- 1/4 ts Freshly ground black pepper
- 2 Cloves garlic
- 1 c Chicken stock; warmed
- 1 tb Unsalted butter
- 1 lg Tomato; seeded and chopped
- 1 pn Sugar
- Chopped fresh parsley; for
- -garnish
Directions
Rinse the chard and trim off most of the heavy white ribs. Cook in boiling
salted water to cover until just wilted, 2 to 3 minutes. Drain.
Place the ham in a large bowl and add all the ingredients through the black
pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mixture on the rib side
of each leaf. Roll it up, folding in the ends like an envelope.
Place the chard envelopes seam side down in a lightly buttered baking dish.
Place the garlic cloves on the bottom of the dish. Pour the chicken stock
over the chard, and bake, covered for 25 minutes at 350 F.
Remove the baking dish from the oven, and carefully drain off all liquid
into a bowl, reserving the garlic. Keep the chard rolls warm , uncovered,
in a 225 F oven.
Melt the butter in a medium pan over medium heat. Add the cooked garlic and
mash it with a fork. Stir in the tomato, sprinkle with the sugar, and then
stir in the reserved cooking juices. Heat to boiling and boil rapidly until
thickened, about 10 minutes. Spoon the sauce over the chard, and sprinkle
with parsley. Serves 4.
salted water to cover until just wilted, 2 to 3 minutes. Drain.
Place the ham in a large bowl and add all the ingredients through the black
pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mixture on the rib side
of each leaf. Roll it up, folding in the ends like an envelope.
Place the chard envelopes seam side down in a lightly buttered baking dish.
Place the garlic cloves on the bottom of the dish. Pour the chicken stock
over the chard, and bake, covered for 25 minutes at 350 F.
Remove the baking dish from the oven, and carefully drain off all liquid
into a bowl, reserving the garlic. Keep the chard rolls warm , uncovered,
in a 225 F oven.
Melt the butter in a medium pan over medium heat. Add the cooked garlic and
mash it with a fork. Stir in the tomato, sprinkle with the sugar, and then
stir in the reserved cooking juices. Heat to boiling and boil rapidly until
thickened, about 10 minutes. Spoon the sauce over the chard, and sprinkle
with parsley. Serves 4.
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