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Swiss Chard Rolls Stuffed with Turkey and Wild Rice

YIELD: 6 to 8 servings


  • 2 eggs

  • 2 cloves garlic, finely chopped

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon fine sea salt

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 2 cups cooked wild rice or white rice pilaf

  • 2 cups chopped cooked turkey or chicken

  • 2 bunches Swiss chard, trimmed


  1. In a medium bowl, whisk together eggs, garlic, pepper, 1/2 teaspoon salt and parsley.

  2. Stir in rice pilaf and turkey. Set filling aside.

  3. Bring a large pot of salted water to a boil.

  4. If any Swiss chard leaves are longer than 12 inches, cut them in half crosswise.

  5. Flatten out any large stalks with a fork to allow for even blanching and easier rolling.

  6. Immerse 4 to 6 leaves at a time in boiling water and blanch for 1 minute.

  7. Transfer to a paper towel-lined baking sheet as done and allow leaves to drain and cool slightly.

  8. Arrange 1 leaf on a work surface, smooth side down.

  9. Place 3 to 4 tablespoons filling in the center then roll up, starting with the large end of the leaf and folding it over the filling to roll up like a burrito.

  10. Repeat process with remaining leaves and filling, placing rolls seam side down in a steamer basket as done.

  11. Steam until the filling is hot, 6 to 8 minutes. Transfer to plates and serve.

SOURCE: Whole Foods

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