Printer Friendly

Swiss chard bundles...they're filled with ham and cheese.

White-veined leaves of Swiss chard make attractive wrappers for sliced ham and a cheese-herb-mushroom filling. You can fill the leaves ahead, then heat to serve as a light main dish or to accompany simply prepared meats like roast chicken.

Ham-and-Cheese Swiss Chard Bundles 8 large Swiss chard leaves (about 1/2 lb.), rinsed and ends trimmed Water 5 tablespoons butter or margarine 1/4 cup minced onion 1/2 cup finely chopped mushrooms 1/4 cup chopped walnuts 1/2 cup soft bread crumbs 1 teaspoon Italian herb mix, or 1/2 teaspoon each dry thyme leaves and dry rosemary 1 cup (1/4 lb.) shredded Swiss cheese Pepper 8 thin slices cooked ham (each about 4-1/2 in. square, about 6 oz. total)

Cut off chard stems; finely chop stems and set aside. Half-fill a 5- to 6-quart pan with water and bring to a boil over high heat. Place 4 leaves in water at a time; push down to immerse. Bring to boiling and cook just until leaves are limp, 1 to 2 minutes. Remove with a slotted spoon, drain, and set aside. Discard water.

In the same pan over medium heat, melt 3 tabplespoons butter. Add chard stems, onion, and mushrooms; cook, stirring occasionally, until onion is soft, about 10 minutes. Mix in walnuts, crumbs, and Italian herbs; cook, stirring, until crumbs are lightly browned, 3 to 5 minutes. Remove from heat and mix with cheese in a bowl; season to taste with pepper.

To assemble, lay chard leaves out flat. Top each at stem end with a slice of ham, and mound 1/8 of the fillong on each ham slice. Fold sides of leaves over filling, then roll to enclose. (If made ahead, cover and chill as long as overnight.)

In the same pan (or a 10- to 12-inch frying pan), melt remaining butter over medium heat. Cook 4 chard bundles, turning once, until hot in center (cut a slit to test), 6 to 8 minutes. Keep warm while heating remaining bundles. Serves 4.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1986
Words:339
Previous Article:Sweet chestnut mousse.
Next Article:Japanese breakfast with only modest surprise.
Topics:


Related Articles
Stuffings and gravy to accompany your "perfect turkey." (recipes)
Getting to know the feta cheeses.
Chilies rellenos? This is simpler. It's Guatemalan "hide and seek." (recipes)
Learning how eggs work ... and how to cook them.
French bistro dinner ... it's simple, unpretentious, generous.
Fall planting, winter harvest: Swiss chard.
Great ways with greens.
Gratin of Baby Swiss chard poached in perigord verius. (Serves 6).
Beyond rosti: cheese fondue, raclette and buttery cakes of golden-brown potato rosti are iconic Swiss foods, familiar and savoured around the globe....
In season: Swiss chard.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters