Bran-Crammed Swiss Chard Rolls
Last updated 6/12/2012 1:10:08 AM. Recipe ID 37267. Report a problem with this recipe.
Title: Bran-crammed swiss chard rolls
Categories: From the ga, Main dish
Yield: 4 Servings
1 lg Bunch Swiss chard; about 10
1 c Ground ham
1 Egg; lightly beaten
1/2 c Milk; scalded and cooled
1 c Fresh bread crumbs
1 c Bran Flakes cereal; ground
1 c Grated Monterey Jack cheese
2 tb Chopped fresh parsley
1/8 ts Ground mace
1/8 ts Freshly grated nutmeg
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 Cloves garlic
1 c Chicken stock; warmed
1 tb Unsalted butter
1 lg Tomato; seeded and chopped
1 pn Sugar
Chopped fresh parsley; for
Rinse the chard and trim off most of the heavy white ribs. Cook in
boiling salted water to cover until just wilted, 2 to 3 minutes.
Place the ham in a large bowl and add all the ingredients through the
black pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mixture on
the rib side of each leaf. Roll it up, folding in the ends like an
Place the chard envelopes seam side down in a lightly buttered baking
dish. Place the garlic cloves on the bottom of the dish. Pour the
chicken stock over the chard, and bake, covered for 25 minutes at 350
Remove the baking dish from the oven, and carefully drain off all
liquid into a bowl, reserving the garlic. Keep the chard rolls warm ,
uncovered, in a 225 F oven.
Melt the butter in a medium pan over medium heat. Add the cooked
garlic and mash it with a fork. Stir in the tomato, sprinkle with the
sugar, and then stir in the reserved cooking juices. Heat to boiling
and boil rapidly until thickened, about 10 minutes. Spoon the sauce
over the chard, and sprinkle with parsley. Serves 4.
Formatted for MasterCook by Mardi email@example.com November
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