Chard Leaves Stuffed with Rice, Vegetables, and Herbs

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