This recipe is a bit time consuming, but very flavorful. Honestly, this was my first time cooking with Swiss Chard. If you’ve never had Swiss Chard, it takes similar to spinach. This is a great vegetarian dish that even meat-eaters will enjoy.
- Butter, for greasing the baking dish
- 6 large Swiss chard leaves (about 1 1/4 pounds)
- Salt, to taste
- 2 cups cooked Brown rice
- 1 cup Arugula leaves, chopped
- 8 ounces Goat cheese, at room temperature, use Garlic & Herb goat cheese for even better flavor
- 1 cup cooked Green lentils
- 1/4 cup extra-virgin olive oil
- Sea salt, to taste, plus extra for seasoning
- 1/2 teaspoon Black pepper, plus extra for seasoning
- 2 cloves Garlic, minced
- One 26-ounce jar good quality tomato sauce, homemade would be best
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Olive oil, or Unsalted butter diced into 1/4-inch pieces
For the filling:
Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll, tucking in the sides if possible.
Spoon 1 cup tomato sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes to let it set and serve.