You might be seeing a lot of this leafy veg in your shares, but don’t get discouraged. Like a lot of the other vegetables swiss chard can be versatile. It can be enjoyed raw and many nutrients are available when eaten this way. However, the amount of each nutrient increases when swiss chard is cooked! Of course you can chop it up, sauté, and add it to any stir fry or omelet recipe. I am going to try a twist on family dinner staple, Pigs in a Blanket, but in my case it will be Venison in a blanket.
The recipe below is going explain how to prep the swiss chard for any cabbage or noodle roll up. For example; lasagna rolls, you could make a Mexican based meat, omelet, or just sautéed veggies. Then fill the chard leaf, roll, and bake!
Remember to save the stems for a soup broth base!
Venison in a Blanket
Preparing the Chard:
Ingredients
1 large bunch of Swiss Chard, rinsed and the stems removed.
1 pot of water, bring to a boil and reduce to simmer
Directions:
Blanch each leaf in the simmering water, then remove. You might have to do one at a time.
Fill each leaf with a spoonful of your filling. Adding it to the middle of the leaf.
Starting at the stem end, roll the leaf up. Stick a toothpick in the middle to keep the roll from coming apart.
Top with a sauce, if you have extra. If not, season with salt, pepper, and olive oil.
Bake in the oven at 350 degrees for about 30-40 min.
I will be using ground venison, quinoa, adding a Mexican seasoning blend, and topping with a taco style sauce.
