Stuffed Swiss Chard
This particular dish always reminds me of the late Auntie Julia may she rest in peace. Our long-time neighbor back in Ramallah. And when I think of our neighbors
- Prep time
- 14 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Swiss chard bunches
- 1 cup hot water (for cooking) and about 4-5 cups for boiling
- ¼ cup of lemon juice
- ¼ cup extra virgin olive oil
- salt
- 1 cup bulgur, washed and rinsed
- 1 small sweet onion finely chopped
- 2 garlic cloves crushed
- 2-3 tomatoes finely chopped
- ½ bunch parsley finely chopped
- 1 cup cooked chickpeas (about 1 can)
- ¼ cup extra virgin olive oil
- 1 teaspoon allspice
- 1 teaspoon cumin
- salt
- juice of 1 lemon
Instructions
- 1
Take out the bottom edge of each leaf, cut the long stem out, and set it aside.
- 2
Fill up a large pot with water and let it boil about 4-5 cups.
- 3
Dip all the leaves in the boiled water for 1 minute only, take out and place in a strainer.
- 4
Prepare the stuffing: In a bowl add bulgur, onions, garlic, tomatoes, parsley, chickpeas, olive oil, allspice, cumin, salt, and lemon and mix everything well together.
- 5
Lay flat the leaves on a cutting board and cut into small pieces, about fist size.
- 6
With a spoon take some of the stuffing and spread length-wise on each leaf, then roll, similar to how you stuff rolled cabbage. Continue until all leaves are done.
- 7
Place all rolled swiss chard in a pot, layer them on top of each other, long stems can also be layered.
- 8
Once all done, place the pot on high heat, pour 1 cup of hot water over the leaves, or fill up ¾ of the pot. Sprinkle some salt, pour in ¼ cup of olive oil. Once it starts boiling, turn the heat on low cover the pot, and let it simmer for about an hour. Halfway cooking pour ¼ cup of lemon juice.