Local Certified Organic Produce
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California Stuffed Chardfrom Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition submitted by Linda Rosselot serves 6-8
Filling: 1 1/4 lb ground veal or turkey 1 large garlic clove, chopped 1/4 tsp nutmeg 1/2 tsp pepper 1 tsp salt 1/4 cup fresh chopped parsley 1 tsp fresh oregano 1 tsp fresh thyme 1/2 tsp tabasco sauce 1 egg, beaten 1/4 cup milk
Other ingredients: 15 Swiss chard leaves, stems removed and reserved 2 Tbsp butter 2 medium onions, chopped 2 cups chicken stock 2 Tbsp lemon juice 2 Tbsp olive oil lemon slices yogurt or sour cream Mix together meat filling ingredients; set aside. Immerse chard leaves 4 or 5 at a time into boiling water 2 minutes or until limp. Remove with slotted spoon and drain well. Lay chard leaves out flat. Mound several teaspoons meat filling in center of each leaf. Fold sides of leaves over center and roll each leaf into a compact bundle. Finely chop the chard stems. Melt butter in large, heavy pot over medium heat. Add onion and chard stems; saute until onions are soft, about 5 minutes. Lay chard bundles over vegetables in pot, add chicken stock, and sprinkle with lemon juice. Bring to a boil, then reduce heat to simmer. Drizzle olive oil over bundles. Simmer over low heat until filling is done, about 35 minutes. Garnish with lemon slices and yogurt or sour cream.
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