Recipe: Swiss chard chop leaves
Recipe for stuffed chard rib leaves, a great recipe just with the leaves, no loss in the chard ribs. I loved these produce from my dad’s garden and my daughter loves these ribs. This product is found almost all year round, if you are not lucky enough to have a garden. I will present you another recipe with Swiss chard ribs. The meat was deliciously flavored with curry, a Comté béchamel and voila. Swiss chard rib leaves for a family meal. Of course you can play with the tastes depending on the spices you use.
- Stuffed Swiss chard rib leaves recipe for 6 people:
- 12 branches of Swiss chard ribs.
- 130 gr of veal cutlet
- 220 gr of cooked ham heel
- 140 gr of chicken cutlet
- 100 gr of beef
- 120 gr of fresh mushrooms
- 1 tablespoon of olive oil
- 5 gr of basil
- 4 gr of fine salt
- 1 teaspoon of curry
- 2 tablespoons of pine nuts
- 1 tablespoon of bread
- 1 egg
- 1 tablespoon of soy sauce
- 60 gr of butter
- 60 gr of flour
- 50 cl of raw milk
- 50 gr of Comté
- 1 teaspoon of royal curry
- Cut the leaves of the chard ribs.
- Rinse off with cold water.
- Boil a large amount of salted water.
- Blanch the leaves and cook for 2 minutes.
- Cool the leaves under the tap.
- Roll the leaves in a clean tea towel
- Reserve in the refrigerator overnight.
- Unroll the tea towels the next day.
- Gently remove the leaves without tearing them.
- Gently cut the sections so that they are very flexible.
- Dry roast the pine nuts in a pan, stirring regularly.
- Cut the mushrooms into strips.
- Sear the mushrooms in the pan with the oil so that they reject their water.
- Chop the meats with the mushrooms, pine nuts.
- Add the egg and spices.
- Salt and pepper.
- Prepare 50 gram meatballs with the stuffing.
- Place a ball on each leaf and roll them gently.
- Place the stuffed leaves in a buttered dish.
- Make rows, leaving room for the béchamel.
- Prepare the bechamel sauce and pour between each meatball.
- Grate the Comté and spread over the béchamel.
- Place in a hot oven at 180 ° for 45 minutes.
Preparation time: 30 minutes
Cooking time: 45 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: Stuffed Swiss chard chops
My favorite wine for this recipe: Merlot Cépage Cabernet sauvignon, Merlot, Petit verdot
Temperature between 14 ° and 15 °
Cook in the ovenAdd the béchamel saucePlace in a gratin dishClose the endsWring out on a tea towelChop the meatAdd the eggRoll in the sheetEach endBlanch the leavesWash the ribs