posted by Sue Freeman 06-07-99 12:21 PM
Stuffed Swiss Chard
2 Tablespoons olive oil
1 cup quinion
1 cinnamon stick
2 cups water
1 large Swiss chard (16 to 18 large leaves)
1/2 cup chopped onion
3 Tablespoons pine nuts
1/4 cup raisins or currants
2 Tablespoons lemon juice
salt and pepper
2 Cups tomato sauce
2 Tablespoon currants or raisins
With the heat off, add 1 tablespoon oil to sauce pan and add quinion and mix and coat well.
Add cinnamon and water and bring to a boil and cover.
Reduce heat to a simmer and simmer for 15 minutes. Remove cinnmon stick.
Blanch 12 leaves Swiss Chard 2 to 3 minutes in boiling water. Remove to ice water to stop cooking process.
Pare off thick stems from all leaves, reserving stems. Chop reserved stems and 3 uncooked leaves.
Heat oil in skillet and add onion, steamed and raw chopped stems and saute 1 to 2 minutes.
Add the 3 uncooked chopped leaves, pine nuts, raisins or currants.
Cook until chard is wilted, 3 to 4 minutes.
Combine chard mix and quinon together. Add lemon juice and stir well. Salt and pepper to taste.
Line a pot with remaining uncooked chard leaves.
Using blanched leaves, put 1/3 cup mixture in and roll leaves up tucking in ends.
Mix tomato sauce and raisins and pour over the top of the stuffed chard. Cover and cook on low for 30 minutes.