Swiss Chard Rolls

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.

chard rolls

chard rolls

 

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.

chard rolls

 

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.

chard rolls


 

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.

chard wraps

chard wraps

 

We enjoyed these in toasted hoagie buns with our favorite condiments.

chard wraps

 

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.

chard wraps

chard wraps (8).jpg

chard wraps

 

 

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.

chard wraps

chard wraps



 

 


7 thoughts on “Swiss Chard Rolls

  1. Greg,
    Wow! what a sumptuous meal! I can only imagine how wonderful fresh picked Swiss chard must be. The mushroom filling is delectable. I agree about the raisins. I like that occasional burst of sweetness in the filling too.
    The sauce and the pickled Swiss chard stems both such versatile and useful recipes as well!

    Liked by 1 person

    1. Thank you! Early morning is the best part of the day. I love it when I can complete a project from start to finish before most people wake up. While others are dreaming I’m fulfilling my dreams! I do enjoy sleeping later than usual a few days of the week.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s