Blanched Chard Leaves
Recipe Level: Basic | Recipe Speed: Quick | Season: Summer/Fall | Type: Basic | Diet: V/GF
This recipe is a simple technique for cooking big green leaves just enough that you can roll them around a filling, and eat them! It's a great strategy for those who are avoiding gluten.
- Bring a large pot of water to a boil.
- Wash chard leaves, and trim the stems just below the bottom of the leaves. You can save the stems for another use.
- Dunk the leaves in the boiling water, and let them cook for 30 seconds.
- Scoop out the leaves, and place them in a large bowl. Immediately run cold water over the leaves, to stop them from cooking.
- Using the point of a sharp knife, cut out the bottom third of the stem. The cut will be in the shape of a slender v.
- To wrap a filling in the chard leaf, place around 1/2 cup filling in the center of the leaf. Fold up the bottom of the leaf (the place where the tough stem that you just excised used to be), and the fold in the sides. Once the sides are folded, roll the leaf the rest of the way, to the tip. Voila!