This recipe is truly the best thing that ever happened to Swiss chard! It is decadently delicious and sure to generate Oooos and Ahhhs from all that taste it. We usually serve this dish as an appetizer for small dinner parties. The best way to serve this incredible dish is to place two chard rolls on a small serving plate and top with a spoonful of the sauce. It should be eaten with a fork which it is why it is better suited to a sit down meal. I have also cut the bundles into bite size pieces and served this over gluten-free fettucini and I must say, it is to die for!
This is the recipe to serve to anyone who thinks they do not like Swiss chard. It is simply irresistible!
Equipment you will need:
8”x8” glass square or similar size oval baking dish
Baked Swiss Chard
1 large bunch Swiss chard, red or green
6 ounces shredded gf mozzarella
Freshly ground black pepper
2 Tablespoons unsalted butter
1-1/3 cups grated Parmigiano-reggiano
1 cup heavy cream
Wash Swiss chard and dry with paper towels. Cut stems close to the leaves; cutting leaves into 2 halves and removing stems.
Cut stems lengthwise and then chop into a small dice.
Bring a large pot of slightly salted water to a boil. Drop chard leaves in pot, a few at a time, simmering for about 2 minutes.
Carefully remove leaves from pot and spread on paper towels to drain.
Bring pot of water back to a boil and cook diced stems until tender, but not mushy (about 4 minutes).
Strain stems and combine with mozzarella. Season with salt and pepper.
Grate Parmesan cheese
Spread cooled chard leaves on a work surface and divide cheese mixture between leaves. Dot each with a dab of butter and sprinkle with about a tablespoon of parmigiano-reggiano.
Fold the bottom of each leaf over the filling and then fold the sides in. Roll the leaf all the way to the top end, creating a little bundle.
Butter bottom of an 8"x8" casserole or baking dish. Place stuffed leaves, seam-side down in baking dish.
Add cream (cream will not cover the bundles). Sprinkle with remaining parmigiano-reggiano (about 1/4 cup should be left)
Bake at 350 degrees F for about 30 minutes or until hot, bubbly and golden on top.