Stuffed Chard

Chard is bitter and astringent in taste and has a cooling effect on the body. Like most leafy greens, it is considered a nutrient powerhouse, packed with important minerals such as calcium, magnesium, iron, potassium, and vitamins, including A, K, B1, and B2.
Leafy greens purify the subtle channels of the body, known as Shrotas. Their natural juices, high chlorophyll content, and fibers help to cleanse and revive the body on a cellular level. Cooking makes the greens easier to digest.

Serves 4-5

Ingredients:
8-12 large chard leaves, washed
2 tablespoons extra virgin olive oil
1/2 cup of chard stems, finely chopped (see Notes)

1 garlic clove, minced

¼ cup cooked quinoa (see Notes)
1/2 cup golden raisins
1 tsp black pepper
1 tsp salt
1/2 tsp cumin powder
3 tbsp pine nuts
Zest of 1 lemon

For the sauce:
1 tbsp tamarind paste (optional)
3 tomatoes, chopped
Juice of 1 lemon
1/2 tsp salt
1/2 tsp pepper

Preparation Method:

Preparing the leaves
– Wash each chard leaf well, and cut off the stems.
– Add the leaves to a large pot with boiling water, and submerge them for 90 seconds. Transfer the softened chard into a colander to drain.
– Chop the stems into small cubes, and add them to the boiling water to soften for 1-2 minutes. Strain the cubed stems and discard the water.

Preparing the filling
– Into a bowl, add the cooked quinoa (if using), the cubed and boiled stems, pine nuts, cumin powder, salt, black pepper, raisins, minced garlic, and olive oil. Mix well.

Preparing the sauce
– Into a blender, blend the chopped tomatoes, lemon juice, tamarind, spices, and salt. Set aside.

Rolling the leaves
– Preheat the over to 200 degrees Celcius
– Place one leaf flat, with the back part facing down. Add 2-3 tbsp of the filling in a horizontal line, close to the bottom part of the leaf (where the stem grows out). First, fold in the sides, then the bottom, and start rolling all the way up to the top. Place the chard roll in a ceramic or a Pyrex baking dish, seam face down. Repeat with the rest of the leaves. Arrange the rolls side-by-side in the baking dish, leaving minimum space between each roll.
– Pour the sauce over the rolled chard.
– Bake for 25-30 minutes.
– Serve warm with fresh dill, chives, or parsley. Garnish with pine nuts and a drizzle of olive oil.

Notes
– You can use millet, buckwheat, rice, or other grains instead of quinoa.
– If you prefer to keep it grain-free, add an extra 1/2 cup of stems for a total of 1 cup of cubed stems, and omit the 1/4 cup of quinoa.