Swiss Chard

In Iraq, it is only possible to make this kind of dolma in wintertime, because freezing spoils Swiss chard. The huge leaves are divided into smaller pieces in the following manner. Cut off the stems (do not throw them away; arrange them in the bottom of the dolma pot or on top of the stuffed vegetables, and let them cook with dolma). The medium-sized leaf can be divided into three parts. Cut across the top third of the leaf, i.e. at the place where the spine is still thin and pliable, then divide the rest into two parts, lengthwise, along the spine. If the leaf is not big enough, just divide it into two parts crosswise. Any torn portions can be put on top of the layered stuffed vegetables in the dolma pot.