These Swiss Chard Rolls are stuffed with lean beef, pine nuts, feta and zante currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb.

Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will begin shooting out its large, tender, bright green leaves on thick, crisp stalks. Chard, as it’s often called, belongs to the same family as beets and spinach with a …

I find it annoying that so-called dolmas are the only stuffed leaves known to the American consumer ; furthermore, they are most often than not stringy, rubbery, tough, greasy, little bundles. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender! If you do not have access to tender, young grape...Read More »

This versatile vegetable incredibly good for you. It packs numerous health benefits and has a very high nutritional value. Try this swiss chard roll as a healthy way to get swiss chard and all its amazing nutrients into your system.

I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that being said, when you use it instead of cabbage to make cabbage rolls, it is heavenly. I find it sooo much more tender than cabbage. I've made it a couple of times not blanching the leaves and a couple of time blanching the leaves and I have to say - it takes a few more minutes but you should definitely blanch the leaves. It makes things even more simple. I…

Rainbow Chard Leaves, stuffed with Sausage, served on creamy Yogurt Chive Sauce - think #Dolmades but with chard from the garden. #ChardLeaves #Chard #StuffedVegetables #CookingForTwo

Take a different spin on those cabbage rolls with swiss chard leaves! A delicious combination of creamy feta and subtle crunch of hazelnuts is a very welcomed filling!

Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the filling.

Swiss Chard Rolls - The Boston Globe