In a medium bowl, whisk together eggs, garlic, pepper, 1/2 teaspoon salt and parsley.

Stir in rice pilaf and turkey. Set filling aside.

Bring a large pot of salted water to a boil.

If any Swiss chard leaves are longer than 12 inches, cut them in half crosswise.

Flatten out any large stalks with a fork to allow for even blanching and easier rolling.

Immerse 4 to 6 leaves at a time in boiling water and blanch for 1 minute.

Transfer to a paper towel-lined baking sheet as done and allow leaves to drain and cool slightly.

Arrange 1 leaf on a work surface, smooth side down.

Place 3 to 4 tablespoons filling in the center then roll up, starting with the large end of the leaf and folding it over the filling to roll up like a burrito.

Repeat process with remaining leaves and filling, placing rolls seam side down in a steamer basket as done.

Steam until the filling is hot, 6 to 8 minutes. Transfer to plates and serve.