Bran-crammed swiss chard rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunch Swiss chard; about 10 leaves |
| 1 | cup | Ground ham |
| 1 | Egg; lightly beaten | |
| ½ | cup | Milk; scalded and cooled |
| 1 | cup | Fresh bread crumbs |
| 1 | cup | Bran Flakes cereal; ground fine |
| 1 | cup | Grated Monterey Jack cheese with jalapenos |
| 2 | tablespoons | Chopped fresh parsley |
| ⅛ | teaspoon | Ground mace |
| ⅛ | teaspoon | Freshly grated nutmeg |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | Cloves garlic | |
| 1 | cup | Chicken stock; warmed |
| 1 | tablespoon | Unsalted butter |
| 1 | large | Tomato; seeded and chopped |
| 1 | pinch | 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 1½ 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.
Formatted for MasterCook by Mardi amdesjar@... November 24, 1997
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #922 by Mardi <amdesjar@...> on Nov 25, 1997