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Swiss Chard Bundles Recipe

Swiss Chard Bundles Recipe

Tired of sauteed greens, I created this unique “stuffed” side dish that features Swiss chard. A robust blend of seasonings and two types of cheese pack the tender bundles with loads of flavor.—Laurie Bock, Lynden, Washington
TOTAL TIME: Prep: 50 min. Bake: 35 min. YIELD:8 servings

Ingredients

  • 1 bunch Swiss chard
  • 3 medium potatoes (about 1 pound), peeled and cubed
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1/4 cup white wine or chicken broth
  • 1/4 cup minced fresh oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, chopped
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. Cook Swiss chard in boiling water for 2-3 minutes or until tender. Drain and pat dry. Cut out the thick vein from the bottom of eight leaves, making a V-shaped cut; set aside. (Refrigerate remaining Swiss chard for another use.)
  • 2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until potatoes are tender.
  • 3. Meanwhile, in a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, oregano and pepper flakes. Bring to a boil; set aside.
  • 4. Drain potatoes and mash. Stir in the wine mixture, sour cream, grated Parmesan cheese, cheddar cheese, salt and pepper. Overlapping cut ends of leaves, place about 1/3 cup potato mixture on each leaf. Fold in sides. Roll up completely to enclose filling.
  • 5. Place seam side down in a greased 8-in. square baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with tomatoes and shredded Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until Swiss chard is tender and cheese is melted. Yield: 8 servings.

Nutritional Facts

1 bundle equals 143 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 231 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1 starch.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.