Stuffed Swiss Chard with Ground Meat and Rice

Ingredients

• 8 large Swiss chard leaves (Separate the stems, wash thoroughly)
• 300 g Ground meat (beef or beef‑pork mix) (Choose lean meat if desired)
• 100 g Short‑grain rice (Rinse before use)
• 1 medium Onion (Finely sliced)
• 2 cloves Garlic cloves (Finely minced)
• 2 tbsp Olive oil
• 400 g Canned tomato puree (Skinless and seedless)
• 2 tsp Spices (cumin, paprika, salt, pepper, Herbes de Provence) (Adjust to taste)
• 1/2 unit Lemon (Juice for serving)
• 2 tbsp Fresh herbs (parsley or cilantro) (Chopped, for garnish)

Instructions

1. Blanch the Swiss chard leaves

   Bring a large pot of salted water to a boil. Submerge the Swiss chard leaves for 10 to 15 seconds, just enough to soften them slightly. Remove with a slotted spoon and immediately plunge into an ice‑water bath to stop cooking. Drain and set aside on a clean kitchen towel.

   Time: PT5M

   Temperature: ébullition

2. Prepare the filling

   Finely slice the onion and mince the garlic. In a bowl, combine the ground meat, rinsed short‑grain rice, onion, garlic and spices (cumin, paprika, salt, pepper, Herbes de Provence). Mix well until a homogeneous filling is achieved.

   Time: PT10M

3. Assemble the rolls

   On each chard leaf, place a heaping tablespoon of filling along the lower edge (vein side up). Fold the two opposite sides over the filling, then roll tightly like a cigar, without squeezing too hard to allow the rice to expand during cooking.

   Time: PT5M

4. Prepare the tomato sauce

   In a sauté pan, heat the olive oil over medium heat. Add the tomato puree, the remaining spices and let simmer for 5 minutes, stirring gently.

   Time: PT5M

   Temperature: feu moyen

5. Cook the rolls in the sauce

   Carefully place the stuffed rolls into the tomato sauce, cover and let simmer over medium heat for 30 minutes, until the rice is cooked and the leaves are tender.

   Time: PT30M

   Temperature: feu moyen

6. Finishing and serving

   Sprinkle the rolls with chopped parsley or cilantro, add a drizzle of lemon juice and serve immediately with a Lebanese or green salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Swiss chard leaves: Green cabbage leaves, Spinach leaves
• Instead of Ground meat (beef or beef‑pork mix): Ground turkey, Plant‑based ground meat
• Instead of Short‑grain rice: Basmati rice, Brown rice
• Instead of Onion: Shallot, Leek
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Canned tomato puree: Crushed fresh tomatoes
• Instead of Spices (cumin, paprika, salt, pepper, Herbes de Provence): Mediterranean spice blend
• Instead of Lemon: Apple cider vinegar (a few drops)
• Instead of Fresh herbs (parsley or cilantro): Fresh basil

Equipment Needed

• Large pot or saucepan
• Sauté pan or small saucepan
• Chef's knife
• Cutting board
• Wooden spoon
• Mixing bowl
• Measuring cup (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Blanch the leaves without overcooking
• Do not over‑tighten the rolls to prevent them from bursting during cooking
• Cook the rolls over medium heat, covered, for 30 minutes

Chef Tips from the Video

• Use fresh garden herbs for a more aromatic flavor.
• For an Italian twist, add a teaspoon of pesto to the filling.

Troubleshooting

Storage

Refrigerator: Store the rolls in an airtight container for 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated, this allows the flavors to develop.
• Blanch the leaves in advance, then wrap them in a damp cloth until ready to stuff.