It was a bit ambitious, because of time constraints, to make Swiss chard rolls for breakfast, but I managed to get them on the table by 6:00AM. After putting rice on to cook I went out in the dark to pick the Swiss chard. While the rice was cooking I chopped onion, mushrooms and walnuts.
The walnuts went in the pan first to roast with a little olive oil and salt. Onions were then added and sautéed followed by mushrooms and, finally, the cooked rice.
The Swiss chard leaves were dipped momentarily into boiling water and the rice and mushroom mixture was rolled up in the blanched leaves. The chard wraps were then steamed.
The filling for these wraps was very simple and basic but still tasty. Herbs and spices could have been added with good effect but weren’t necessary. When eating these it occurred to me that a few raisins would have been a good addition. The little burst of sweetness biting into an occasional raisin would have been an interesting twist.
I used Swiss chard as a wrap for another meal. This time I used the blanched leaves to wrap Big Franks® (veggie dogs) before steaming.
We enjoyed these in toasted hoagie buns with our favorite condiments.
At this meal, along with the sandwiches, we had Kabocha squash roasted with olive oil, salt and pepper. I made a parsley sauce to go on the squash using parsley, tarragon, chives, pickled pepperoncini and garlic.
I had also pickled the stems of the Swiss chard using apple cider vinegar, water, honey, celery seeds and fennel seeds. The stems were steeped in the boiled solution for just a few minutes then drained and cooled. I ended up putting some of the pickled chard stems in my sandwich.