Chard Rolls!

We eat chard every week. We’re lucky enough in BC to have chard available year round. It’s inexpensive and incredibly healthy for you. I never get bored of my white bean stew with chard. But it is time to try something new: Chard Rolls!

I learned how to make chard rolls in my Greens! class at Rooted Nutrition. Chef Andrea stuffed the rolls with quinoa and baked them in a pesto sauce. If you like chard and quinoa that probably is enough to entice you but I needed to make the chard rolls sound more exciting. Something to be eaten without the grudge that it’s healthy. And these turned out delicious:

Smoked Salmon Chard Rolls with Lemon Quinoa.

Don’t be deterred by the detailed instructions- I wanted to make a fancy lemon quinoa risotto to pair with the salmon. Chard rolls are incredibly easy to make. You blanch your chard leaf, fill with whatever stuffing you want, roll up and serve! I had these ready in 30 minutes. You can have these done in 10 if you use leftover quinoa or risotto.

      You will need:

 

      1 bunch of chard

 

      200g (1/2 pound) of smoked salmon

 

      Chives or green onions

 

      Sprouts (or purslane!)

for the Quinoa:
1C quinoa
2C chicken broth
1T butter & 1T olive oil
leek (white part only, sliced thin)
Splash of Verjus (or white wine) (optional).
Zest and Juice of half a lemon
1 egg yolk
1 T creme fraiche or sour cream
1/4 C parmesan cheese, grated.
Herbs (I used thyme)

Prepare the Quinoa:
*Melt the butter & olive oil over med-low heat. Add leeks (and chard stems if you want!) and a pinch of salt and cook until soft.
*Add quinoa and stir to coat in buttery leek base.
*You can add a splash of white wine here, and let the wine bubble.
*Add in hot chicken stock & herbs.
*Cover and cook on low for 15 minutes.
*Make the lemon cream mixture: stir the yolk, cream, parmesan, lemon zest & juice together.
[ this is what makes the quinoa creamy. the egg is what helps bind the quinoa together in the roll]
*When the quinoa is done, take off heat and add in the lemon cream mixture.
*Cover and let rest for 5 minutes.
*Taste and season with salt & pepper- add more lemon or parmesan to taste.

I was going to eat this right way. So I let the quinoa cool a bit while I blanched the chard.

Prepare your chard:
*Stem the chard. Note: a bit of the hard stem is still left on the leaves. you can thin it by running your paring knife along the stem, or you can just cut it out leaving a ‘V’ in the leaf.
*Blanch the chard in boiling water for about 2 minutes, plunge into ice water to stop cooking and let dry.

Assemble your rolls!

Assembly tips: Roll these up like a cabbage roll or burrito by tucking the sides in as you roll up the leaf over ingredients. I found it easier to roll these up with the stem side ( the ‘v’) away from you. the stem rib should be face up, so when you roll these up the stem rib will be inside the roll. I cut these in half to serve. I tried one cut into thirds but the middle piece fell apart as I ate it so stick to halves unless you are a master roller and can get your rolls tight enough to serve sushi style.

Chard rolls are incredibly versatile. You can blanch the leaves and use them as sandwich wraps or prepare them like a cabbage roll with your favourite filling. Try stuffing it with some leftover risotto. The leaves hold up well when you bake them (350F for 20-30 min) with a bit of broth or sauce.

I was worried that these rolls were going to be too light for a meal but they are surprisingly filling. Great for lunch, add some soup for dinner. They hold up well in the fridge overnight too. Enjoy!



Did you know? Chard is low in calories and high in nutrients: vitamins A, K, C and a good source of magnesium, potassium, iron, and dietary fiber. For additional nutritional info:Click here: Chard- Nutritional Info (from WHFoods)

Many thanks to Andrea Potter at Rooted Nutrition for teaching me something new with chard!

and many thanks to The Next Course. Their salmon belly and pickled beet roll from Feast in Fields made me determined to try and make my own.

Finally, I’m submitting this recipe to FRESH FOOD WEDNESDAY!

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5 Responses to “Chard Rolls!”

  1. where did you get your verjus from??? Venturi Schulze makes incredible verjus and i’m so sad i didn’t bring any out to toronto with me when i moved this month. ahhhh!

    p.s. also a massive chard fan. i like to stick it in mac and cheese. that makes it a well rounded meal, right?

    thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.

  2. hello darling!

    i can’t seem to find an email address for you – but you are being featured this week on the Wednesday Fresh Foods Link-up! If you want our badge, feel free to shoot me an email at freshfoodsbloghop (at) gmail (dot) com – thank you for doing such a great post!

  3. Wow- thanks for the mention! Let me know how your Chard Rolls turn out!

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