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.
Ingredients
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)
Method
- Remove the stems from the base of the chard leaves and keep the leaves cool until ready to wrap and roll
- Slice the chard stems thinly
- 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
- 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
- When the beans are finished, season liberally with salt
- Add the grated carrot and goat cheese and let cool
- Place 1/2 cup of the bean mixture at the base of the chard leaf
- Fold the side edges up and then roll the leaves up as you would a burrito
- The rolls will hold like this, covered and in the fridge, for up to a week
- When ready to eat, fill the bottom of a large pot with 1 inch of water and bring to a boil
- 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
