Stuffed Swiss Chard Leaves

Name: Stuffed Swiss Chard Leaves (Farcettes de Poirée)
Yield: Yield 6 to 8 servings
Cuisine: French
Ingredients: Butter as needed; 2 onions, finely chopped; Fruit compote of your choice; Grated nutmeg; 4 ounces fresh or semi-fresh goat cheese; Salt; 6 tablespoons all-purpose flour; Juice of 1 lemon; 1 large heart of Swiss chard or 3 small ones; 4 large baked potatoes, hot out of the oven; Pepper from the mill; 1 clove garlic, finely chopped

Farcettes de Poirée

Preparation info

Yield
6 to 8
servings

Difficulty
Medium

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Swiss chard is also called bettes or blettes; it is a favorite Alpine food both in the north and south of the chain. The lemon and flour in the water keep the chard pieces from browning.

Ingredients

1 large heart of Swiss chard or 3 small ones
Juice of 1 lemon
6

Europe
France
Side dish
Mediterranean
Vegetarian
Savoie

Method

Remove the leaves of the Swiss chard carefully so they remain large enough to be stuffed. Bring a large pot of water to a boil and blanch the leaves quickly. Refresh the leaves under cold water and keep cool rolled in tea or paper towels.

Into the same water, whisk the lemon juice and 4 tablespoons flour. Chop the chard ribs into ⅓-inch cubes. Add them to the lemon water and cook 35 to