Claire
Master Chef
My Swiss chard is going to be coming in gangbusters soon. I usually sort of chiffonade it and use in stir fries and soups, or just toss with pasta.
I'm thinking of trying something different this week, with the first full crop, and that is making something like stuffed grape leaves. Probably with ground lamb, Greek-type seasonings, and cook in white wine and lemon. I'm debating putting rice in the filling. Sort of a cross between stuffed cabbage and grape leaves.
Any suggestions on doing the above, or any other ideas for Swiss chard?
I'm thinking of trying something different this week, with the first full crop, and that is making something like stuffed grape leaves. Probably with ground lamb, Greek-type seasonings, and cook in white wine and lemon. I'm debating putting rice in the filling. Sort of a cross between stuffed cabbage and grape leaves.
Any suggestions on doing the above, or any other ideas for Swiss chard?