Swiss (Chard) Rolls

Unlike the snack aisle swiss rolls, these are made with whole chard leaves, Granor red beans, and grated carrot for a hearty but summery meal. These rolls also hold well and so make good leftovers.

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2 bunches chard
1 cup Montcalm red beans, soaked overnight
4 carrots, grated
1 small onion, diced
4 garlic scapes, minced
4oz fresh goat cheese (optional)


  1. Remove the stems from the base of the chard leaves and keep the leaves cool until ready to wrap and roll
  2. Slice the chard stems thinly
  3. In a large pot, sweat the onion, minced garlic scapes, and chard stems in a glug of neutral oil with a big pinch of salt and pepper
  4. Add the soaked beans and 3 cups of water or stock, bring to a boil, reduce to a simmer and cook until the beans are tender, adding more water along the way as needed
  5. When the beans are finished, season liberally with salt
  6. Add the grated carrot and goat cheese and let cool
  7. Place 1/2 cup of the bean mixture at the base of the chard leaf
  8. Fold the side edges up and then roll the leaves up as you would a burrito
  9. The rolls will hold like this, covered and in the fridge, for up to a week
  10. When ready to eat, fill the bottom of a large pot with 1 inch of water and bring to a boil
  11. Place the rolls in a steamer basket over the boiling water and steam until the chard leaves are bright green and the filling is heated through, about 10 minutes