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Swiss Chard Rolls Stuffed with Turkey and Wild Rice
- 2 eggs
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups cooked wild rice or white rice pilaf
- 2 cups chopped cooked turkey or chicken
- 2 bunches Swiss chard, trimmed
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.
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- 2 eggs
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups cooked wild rice or white rice pilaf
- 2 cups chopped cooked turkey or chicken
- 2 bunches Swiss chard, trimmed
