We’re growing Swiss chard again this year and it’s quickly becoming a star in my books. It grows fast and furious, and it’s incredibly versatile. Within about three weeks ours has grown large enough to start harvesting, and the long, broad leaves make it perfect for leafy rolls. You can use it instead of lettuce or spinach in most recipes. It has a peppery flavour, like lettuce with a kick.
I made a really tasty appetizer on the weekend that I just had to share. It’s quick, simple and it tastes great with a glass of chilled white wine.
12 leaves of Swiss chard
150 grams of goat cheese (flavoured or regular)
400 grams ground turkey breast
28 grams fresh basil
3 cloves garlic
40 grams parmesan cheese
handful of pine nuts
handful of assorted lettuce (mixed baby greens)
1. Wash the Swiss chard thoroughly and pat dry with a kitchen towel. Cut the leaves in half along the spine of the leaf, and removed the spine completely (the spine is too stiff to roll properly if you leave it connected).
2. Using a food processor add the garlic, parmesan and shallot while the processor blade is spinning. Run until mixture is thoroughly chopped.
3. Add basil, assorted lettuce and goat cheese to mix and pulse until smooth.
4. Sauté ground turkey in a frying pan until cooked. Strain any fat, then combine the cheese & herb mixture with the turkey and cook until the cheese begins to bubble and melt.
5. Stir in the pine nuts and allow the mixture to cool enough that you can carefully touch it without burning yourself.
6. Place the Swiss chard leaf underside up on a cutting board. Use a tablespoon to roughly measure the amount of filling you place in each chard leaf, then roll the leaf around the stuffing. Carefully place the rolls on a serving dish so that they won’t unroll accidentally. Serve warm and enjoy!