Food as currency

Food as currency

Greek Meets West

The stuffing
This will make enough stuffing to fill at least a dozen chard leaves
1 C minced onion
3-4 stalks minced chard stems (save the leaves!)
2 cloves crushed garlic
Saute these together until the onions are soft.
Mix this with:
2 C cooked brown rice, any kind (I prefer short grain brown rice because of its nutty quality)
¼ C chopped parsley
a handful of chopped mint (optional)
salt and pepper to taste
The leaves
Look for chard with big leaves.
Remove the stalks for the stuffing. Use a cast-iron skillet large enough to allow you to lay the leaves out flat. Put a couple inches of water in the skillet and bring to a simmer. Take one chard leaf at a time and lay it in the water.
Cover and steam for 1-2 minutes. Timing is critical and varies from one leaf to the next. The goal here is to steam long enough so that the spine of the leaf is supple and bendable, but not so long that the leaf starts to disintegrate.
Lay the steamed leaves out on paper towels.
The assembly
Take one leaf at a time and lay flat, stem end facing you. Be gentle; the leaves rip easily.
Place a heaping T (more or less) near the base, and roll tightly (away from you), folding in the sides as you go (like a burrito).
Place the roll, seam-side down, in an oiled casserole dish.
Bake 20-25 minutes, covered, at 350 until you can smell their fragrance.
Let cool slightly before serving.

Food as currency