Sausage & Rice Crammed Chard Leaves

I haven’t posted any chard recipes in recent years.

It’s simple to get in a rut or even more uncomplicated to only write about meals which are simple to make.

Crammed Chard Leaves, like Crammed Grape Leaves (which I’ve by no means completed) don’t seem to be on my listing of easy or simple.

However every so often one (that means me) is within the temper to spend time ‘zoning out’ within the kitchen.

Those aren’t in any respect tricky; just a little time-consuming.

They’re price it.

For some explanation why, all my tomatoes, to this point, were yellow….

I don’t generally do that – however tutorial pictures practice the recipe.

Click on right here to Pin Sausage & Rice Crammed Chard Leaves

Table of Contents

Those little bundles don’t seem to be tied. What looks as if coloured string is the stems from the Rainbow Chard. Each the rice and sausage are used uncooked.

Creator: Kate
Prep Time: 20 mins
Cook dinner Time: half-hour
Overall Time: 50 mins
Yield: 2 servings 1x
Class: One Dish Dinners
Approach: Skillet

8oz (240gr) sausage
1/2 cup (3.3oz, 95gr) Basmati rice
3 tbs crumbled feta
2 tbs dry-cured Greek olives
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano
20 – 25 chard leaves
2 cups (16oz, 450ml) rooster broth
1 purple onion, chopped
2 massive, tomatoes, peeled, more or less chopped
1 tbs olive oil

Stuffing:
Combine all sausage, rice, cumin, chili powder and oregano, completely.
Upload feta, olives, combine evenly.
Shape into 1″ balls, then every ball right into a fats log.
Chard:
Blanch chard leaves for 30 seconds, take away and rinse in cool water.
Bring to an end all stems, reduce out any thick stems, chop and put aside.
Position logs on leaves and roll into bundles.
Position in a deep skillet and upload 2 cups rooster broth.
Carry to a boil, duvet and simmer for half-hour.
Sauce:
Sauté onion and chopped chard stems in oil till onion is gentle.
Upload tomatoes and simmer quarter-hour.
Stay heat till wanted.
To serve:
Unfold tomatoes on platter, best with Chard Leaves.

Notes

It’s highest to blanch the chard leaves, a couple of at a time, in a big skillet stuffed with an inch (2cm) or so of boiling water. With tongs, take away them to a plate, then drop them right into a sink of cool water. Repeat as wanted.

Vitamin

Serving Measurement: 1/2 recipe
Energy: 869
Sugar: 15.3 g
Sodium: 3068.1 mg
Fats: 51 g
Saturated Fats: 17.1 g
Trans Fats: 0 g
Carbohydrates: 73.7 g
Fiber: 12.8 g
Protein: 35.5 g
Ldl cholesterol: 108.7 mg

Key phrases: chard, crammed chard leaves, rice, sausage

If you wish to have a smaller recipe, for lunch or a primary route, check out Crammed Chard Leaves with Chive Sauce.

Now for the ones ‘tutorial pictures’:

First – make the stuffing and divide it into as many parts as you’ve leaves – 20 consistent with the recipe.

I all the time have a couple of spare chard leaves….

Shape the filling right into a ‘log’ and position at the tip of the chard leaf.

Roll the end of the leaf over, roll over as soon as, fold the perimeters of the leaf in and roll up.

Trim off any straggly bits and upload to the tomato sauce.

I stated it used to be simple…. and fussy.

Just right meals ceaselessly is.