Yeah, I had to go there with the name. No apologies. This is not the prettiest dish when finished, so let me start you off with an image of it pre-oven:
I have been avoiding sugar and refined carbs since January, and I feel much better and have thus far lost 20 pounds, so I am pretty sold on this as a lifestyle change. Even my allergies have improved. While I do not especially miss sugar, I do miss some of my favorite, simple-carb-laden foods, like enchiladas. Enter the Swiss chard. These are pretty simple to make, and while they are kind of ugly out of the oven, they are incredibly delicious. You will not miss the tortillas. I had a beautiful bunch of chard from Aspen Moon Farm, and I cut the stems off in a “V” pattern into the leaf, to make the leaves more flexible. I like the stems, so I chopped them up and tossed them into the mushroom filling.
You can vary the filling however you like, but the cream cheese acts as a binder and helps hold the whole thing together–use full-fat or light cream cheese, but do not try to make these with fat-free cream cheese. In addition to being an abomination, fat-free cream cheese doesn’t melt well.
- About a dozen Swiss chard leaves, stems removed
- 1 tablespoon olive oil
- 1 small white onion, finely chopped (about a heaping cup, chopped)
- 8 ounces mushrooms, cleaned and sliced
- 1 teaspoon garlic paste (or one clove garlic, minced)
- 8 ounces cream cheese
- ⅓ cup salsa verde
- shredded sharp cheddar (optional, I suppose)
- Rinse off your trimmed chard leaves, and set them aside. Chop the stems for the filling, if you like.
- In a large, nonstick skillet, heat the oil over medium-high. Add the chard stems, onion, mushrooms, and garlic, and cook, stirring occasionally, until the onion is soft. Stir in the cream cheese and salsa verde and cook until the cream cheese has melted into the vegetables. Remove from heat, and let the filling cool while the oven preheats.
- Preheat your oven to 350 degrees. Use cooking spray to lightly coat a baking pan (I used a 9-by-11 inch pan, but had a little overlap). Spoon 2-3 tablespoons of the mushroom filling onto the center of each chard leaf, and roll it up and place seam-side down in the pan. Repeat until you have used all of the filling and chard.
- Bake for 20 minutes, and then sprinkle with that optional cheddar and bake for an additional five minutes. Serve hot.
I will be using some of our steady supply of C.S.A. chard to make these again. You could use kale to a similar end, but I think you would have to blanch the leaves first to soften them up enough for rolling.
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Thanks for reading,