I accidentally acquired some chard at the weekend (swapped for figs, by a little Italian lady who said it was “giant spinach”) s now I have to do something with it.
Here are the leaves, with Jamie as a size reference (I didn’t actually see any useful recipes in this book). I’m going to use the smaller ones. The big ones scare me.
The best idea I can find it to use the chard as a substitute for “grape leaves” in dolmas, those Turkish-ish wrapped-up rice thingys. I found this recipe which actually specifies chard, so I feel quite safe that it’s not an insane idea.
Step 1 – Boil rice. I had brown rice so that’s what I’m using
Step 2 – Blanch leaves. Skipped this as the leaves were floppy anyway.
Step 3 – Remove stalks
Step 4 – Mix cooked rice, cooked onion, uncooked mince, parsley and some spices
Step 5 – Roll up
Step 6 – Put in pan (with stalks making a kind of trivet)
Step 7 – Put other stuff in pan
Step 8 – Put pan on heat
Step 9 – Eat with yoghurt sauce (fat Greek yoghurt, fresh mint, garlic, salt) and a tomato/cucumber salad
The verdict: they were okay, but not very exciting. They held together better than I expected, the chard was not unpleasantly bitter, the filling was a little bland. Probably not worth all the faffing around.
I will be making the tomato/cucumber/parsley salad with yoghurt sauce again though.
I had some mixture left over so I fried it up, dolloped it onto little gem leaves, and poured over a little bit of sweet chilli sauce.