Chard Leaves Stuffed with Rice, Vegetables, and Herbs

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By Aglaia Kremezi

Published 2014

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Grape and cabbage leaves are the traditional vehicle for all wrapped foods. But any kind of green—the leaves of beans, cherry trees, mallows, collards, and sorrel, to name a few—can be stuffed to great effect with rice, bulgur, any grain combination, and often with small amounts of meat. Try to plan and cook a day ahead—these stuffed leaves always taste better the next day. I avoid blanching and use the leaves raw, breaking and tenderizing the central stem with the back of a knife. My stuff