Chard Leaves Stuffed With Rice and Herbs Recipe (2024)

By Martha Rose Shulman

Chard Leaves Stuffed With Rice and Herbs Recipe (1)

Total Time
50 minutes
Rating
4(102)
Notes
Read community notes

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.

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Ingredients

Yield:8 rolls, serving 4 as a side dish or appetizer

  • 8large chard leaves
  • 2tablespoons extra virgin olive oil
  • 1large onion, finely chopped
  • Stems from the chard leaves
  • 2large garlic cloves, minced
  • 1cup, tightly packed, cooked medium-grain white or brown rice, such as Calrose
  • ¼cup finely chopped fresh parsley
  • 2tablespoons finely chopped fresh mint
  • ½teaspoon Aleppo pepper (more to taste)
  • ¼cup currants (optional)
  • Greek yogurt seasoned with garlic, lemon and sumac for serving
  • Optional: crumbled feta for the filling or for topping

Ingredient Substitution Guide

Preparation

  1. Step

    1

    Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about ¼ inch). Set aside ½ cup of the blanching water for the baking dish.

  2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.

  3. Step

    3

    Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.

  4. Step

    4

    Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place ½ cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.

Tip

  • Advance preparation: The filling will keep for a day or two in the refrigerator, and the filled rolls will keep for a day or two as well.

Ratings

4

out of 5

102

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Private Notes

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Cooking Notes

Renee

I had everything ready to make this before I realized my chard leaves were not big enough to stuff, so I followed the recipe but added the chopped leaves to wilt and carried on as though this were a one-pan main dish. Used a sumac and lemon yogurt on top and served with a lentil salad for a super successful dinner that left everyone feeling awesome!

Pamela

I love chard and thought this recipe would be a great innovation from the way I usually cook it, which is finely shredded and sauteed with a little minced garlic and pine nuts.

I sauteed chopped mushrooms and currant raisins with the rice and herbs (I used tarragon, sage, and thyme). The rolls looked beautiful, just like the picture, but the final result although good, was somewhat blah. Maybe I'll add the pinenuts as someone here suggested and instead of currant raisins, capers.

Laura G.

I needed to figure out how to use some chicken, feta, and spinach sausage (loose) and had some chard leaves, so this was helpful! Cooked the full cup of rice, mixed it with 2/3 lb. of cooked sausage, blanched and stuffed the leaves as directed. Neat and pretty. Didn't add water to the pan or cover when baking--the leaves were wet enough, and I drizzled them with the oil (and a squirt of lemon. A square pyrex dish fit the packages nicely. Served with a red bell pepper coulis.

Lynn

The first time we made these they were a bit bland (though I didn’t have the currants). Next time we added a load of herbs and lemon zest to the rice mix with feta inside the wrap and left out the stems. Surprisingly good!

Laurence Qamar

This recipe is derived from a classic Palestinian vegetarian dish with a few more subtle spices and lemon to make it come alive. There is also a version layered up as a cake that’s flipped to a platter. Silky chard is great.

Melissa

I added about 1/3 cup of chopped dried sour cherries. Excellent dish.

Eleanor

Is that rice uncooked prior to assembly? Please advise. Thanks.

Eleanor

Ah, now i see

proullard

Made these a couple of times, one for me and for my wife who was away for a week.Since we have plenty of fresh, home grown chard this time of year, I wanted to do something different with the chard. These rolls were very good. Very minty and I used chopped raisins as a sub for the currants.

Linda Klancher

I spent an entire rainy afternoon making this, not worth the time and effort, very mediocre, very labor intensive, find something else to do with your Swiss Chard

maureen

Used some pre-blanched frozen chard leaves from last fall. Added some chopped baby beet greens & stems, fennel fronds, lemon zest, and zataar to 2 cups cooked rice. Used 3-4 T filling for 7 leaves, so have leftover filling. Had with the yogurt sauce. Was glad to see that the chard leaves survived freezing.

Linda J.

Thanks for sharing the bit about the freezing! I am swimming in chard myself.

Amy

Did this in the microwave for 20-25 minutes since it was very hot out. Cane out extremely well

Maureen

This is a great recipe base. I Love swiss chard. I made a few adjustments. I added a few shredded, cooked chicken thighs. I used dried cranberries instead of currants. I didn't have parsley on hand so I used the fresh cilantro instead.

Lynn

The first time we made these they were a bit bland (though I didn’t have the currants). Next time we added a load of herbs and lemon zest to the rice mix with feta inside the wrap and left out the stems. Surprisingly good!

Laura G.

I needed to figure out how to use some chicken, feta, and spinach sausage (loose) and had some chard leaves, so this was helpful! Cooked the full cup of rice, mixed it with 2/3 lb. of cooked sausage, blanched and stuffed the leaves as directed. Neat and pretty. Didn't add water to the pan or cover when baking--the leaves were wet enough, and I drizzled them with the oil (and a squirt of lemon. A square pyrex dish fit the packages nicely. Served with a red bell pepper coulis.

Ari

This was really good and surprisingly easy to assemble. Include the currants if you can -- they add an interesting dimension of sweet/sour! I added some soy crumbles for protein (ground beef would probably work too). Although the rolls looked beautiful, they came out a little dry. Next time I'll serve with yogurt or garlic sauce.

Renee

I had everything ready to make this before I realized my chard leaves were not big enough to stuff, so I followed the recipe but added the chopped leaves to wilt and carried on as though this were a one-pan main dish. Used a sumac and lemon yogurt on top and served with a lentil salad for a super successful dinner that left everyone feeling awesome!

Pamela

I love chard and thought this recipe would be a great innovation from the way I usually cook it, which is finely shredded and sauteed with a little minced garlic and pine nuts.

I sauteed chopped mushrooms and currant raisins with the rice and herbs (I used tarragon, sage, and thyme). The rolls looked beautiful, just like the picture, but the final result although good, was somewhat blah. Maybe I'll add the pinenuts as someone here suggested and instead of currant raisins, capers.

Nancy

I was thinking of adding ground lamb or left over roast to rice mix. This would be a lunch all by itself-I'm a meat lover

Connor

Just tried this recipe! But added diced chicken and used lentils instead of rice. Tasty!

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Chard Leaves Stuffed With Rice and Herbs Recipe (2024)

FAQs

Do you eat the leaves of chard? ›

Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It's a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately.

What kind of vegetable is chard? ›

Chard is a leafy green vegetable that's part of the Chenopodiaceae family (a subfamily of the Amaranthaceae plant family, but in layman's terms, the beet family). Its large and crinkly leaves are attached to a thick, crunchy, fibrous stem.

What does chard taste like? ›

The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it's a bit milder than spinach. The stalks -- which can be white, yellow, red, purple, pink, striped and so on -- resemble flat celery with a sweet taste slightly reminiscent of beets.

Is it better to eat chard raw or cooked? ›

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

What are the benefits of eating chard leaves? ›

Consuming Swiss chard may lower your risk of certain chronic diseases, help promote weight loss, help you maintain healthy blood sugar levels, and support heart health. Plus, it's a versatile vegetable that pairs well with many foods and can be added to a variety of recipes.

Is chard a super food? ›

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

Are chard leaves bitter? ›

Not quite as intense as kale, chard can be on the bitter side when eaten raw, but it becomes a pleasant, tender green when cooked. Because of its mild, slightly bitter taste, it pairs well with an acid (like lemon) and a bit of salt (like pecorino or parmesan) to balance it out.

What does chard taste like cooked? ›

What Does Swiss Chard Taste Like? Swiss chard's leafy green leaves are tender with a bitter taste when eaten raw. Once cooked, the bitterness dissipates, turning into a mild, sweet taste similar to spinach.

Which is better red or green Swiss chard? ›

Buying and Storing Swiss Chard

Although chard leaves are always a dark green, the stems can be white, yellow, or bright red. There is no noticeable flavor difference between the colors, although the red stems can bleed a red or pink color into the other foods it's cooked with.

Is chard full of iron? ›

Chard (Beta vulgaris subsp. vulgaris) contains 2.7mg of iron per 100g, and plenty of vitamin C, which promotes iron absorption in the digestive tract. This iron-rich vegetable is also full of minerals, like magnesium, calcium and sodium, and numerous vitamins.

What is the difference between chard and Swiss chard? ›

What is Swiss chard? Also known simply as 'chard', Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Although they're unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour.

How do you get the bitterness out of Swiss chard? ›

To minimize bitterness in Swiss chard, it is recommended to blanch or sauté the leaves before adding them to a dish, or to pair them with other flavorful ingredients such as garlic, lemon, or cheese.

Why is chard so bitter? ›

Chard has a bitter taste when raw because of an acid known as oxalic acid. When cooked, chard's bitter taste and vibrant color tend to diminish. Chard can reach up to 28 inches in height and will produce stems that are white, yellow, orange, or crimson in color.

How do you get the bitterness out of chard? ›

So add something sharp like a few sploshes of red wine vinegar, or a squeeze of fresh lemon to taste. Then counter balance it with either a pinch or two of sugar, or anything else sweet like agave nectar or honey. The point is not to make them taste sweet, but just to counter balance the natural bitterness of the leaf.

Is it OK to eat Swiss chard raw? ›

Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles. Here are some tips to incorporate more Swiss chard (leaves and stems) into the daily routine: Add a handful of fresh Swiss chard leaves to an omelet or scrambled eggs.

Can you eat green chard raw? ›

You can absolutely eat chard raw, the same way you would eat kale or spinach raw.

Can you eat chard stems raw? ›

If using chard raw just remember to first wash. All leafy greens, fruits and vegetables should always be washed (especially if you plan on eating them raw) prior to eating unless they come in a package labeled “triple-washed,” “washed” or “ready-to-eat”. The stalks of swiss chard are also edible.

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