Stuffed Chard

Ingredients

MEAT FILLING

• 1 1/4 lbs ground veal or ground beef or ground turkey
• 1/4 lb ground lean pork (optional, add 1/4lb of main meat choice instead if you omit the pork)
• 1 large garlic clove, chopped
• 1/4 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup parsley
• 1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon Tabasco sauce
• 2 teaspoons worcestershire sauce
• 1 egg, beaten
• 1/4 cup milk

OTHER INGREDIENTS

• 15 chard leaves, large, stems removed and reserved
• 2 tablespoons butter
• 2 medium onions, chopped
• 2 cups chicken stock
• 2 tablespoons lemon juice
• 1-2 tablespoon olive oil

GARNISHES

• lemon slice
• fresh yogurt
• sour cream

Directions

1. 1

   Mix meat filling ingredients well and set aside.

2. 2

   Immerse chard leaves, 4-5 at a time, in boiling water until limp. Drain well, discard water.

3. 3

   Lay chard leaves out flat. Mound meat filling in center. Fold sides of leaves over center, then fold top and bottom over. Roll each leaf into a compact bundle.

4. 4

   Finely chop reserved chard leaves. Melt butter over medium heat and saute onions and chopped chard until onion is soft.

5. 5

   Lay chard bundles on top of sauted vegetables, add chicken stock and sprinkle with lemon juice. Drizzle 1-2 tbsp of olive oil over bundles.

6. 6

   Simmer until done, approximately 35 minutes, over low heat.

7. 7

   To serve, place a few bundles in a bowl and pour the broth into the bowl until they are half-covered. then put a double or two of plain yogurt or sour cream on top. Enjoy!