Name: Chard Leaves Stuffed with Rice, Vegetables, and Herbs
Yield: Serves 6
Ingredients: 1½ teaspoons salt, or more to taste; Juice of 1 lemon, plus 1 to 2 lemons, quartered, for serving; 2 teaspoons ground turmeric; 1 cup (100 g) medium-grain rice, such as Arborio, soaked in hot water for 10 minutes and drained; 2 leeks, white parts plus some of the tender greens, thinly sliced; 1 teaspoon ground allspice; ½ cup (120 ml) dry red or rosé wine; 1 cup (about 70 g) packed coarsely chopped fresh flat-leaf parsley; 1 cup (60 g) finely chopped fresh dill; 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste; 2 medium carrots, grated; 1 pound (500 g) zucchini, coarsely grated, sprinkled with salt, and left in a colander to drain; 2 cups (320 g) coarsely chopped onions; ⅔ cup (160 ml) olive oil; 4 large cloves garlic, coarsely chopped; 1 cup (120 g) ripe tomatoes, cored and diced, or canned diced tomatoes, with their juices; Greek-style yogurt or labne, for serving (optional); 3 bunches large chard (see Note), leaves and stems separated and reserved; Good, fruity olive oil, for drizzling

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

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