Swiss Chard Bundles Food

SWISS-CHARD BUNDLES

Steps:

• Reserve 6 longest chard stems; thinly slice remaining stems (you should have 2 cups).
• Melt butter in a large skillet over medium-high. Add shallots and mushrooms and cook, stirring occasionally, until softened, 8 to 10 minutes.
• Add sliced chard stems; season with salt and pepper. Cook until tender, stirring frequently, about 1 minute. Stir in cheese, creme fraiche, and eggs.
• Prepare a large ice-water bath. Blanch chard leaves and reserved stems in a pot of boiling water until just tender and color brightens, about 2 minutes. Transfer to ice bath to cool; drain on kitchen towels.
• For each bundle, place 1/4 cup mushroom mixture on a chard leaf. Fold sides in toward middle; roll up. Thinly slice each blanched chard stem into 4 pieces; use 2 to tie each bundle.
• In batches, arrange bundles, seam-sides down, in a single layer in a steamer basket set in a pan of simmering water. Cover and steam until warmed through, 6 to 8 minutes a batch; serve.

SWISS CHARD BUNDLES

Steps:

• 1. Place chard in boiling water just long enough to wilt about 1 minute.
• 2. Allow to cool for easy handling.
• 3. Spread leaves open lay 2 slices of ham and then 2 slices of cheese.
• 4. Mix stuffing ingredients and divide among the 8 bundles.
• 5. Roll leaves gently to prevent tearing.
• 6. Lay on sheet pan with seam side down.
• 7. Brush with olive oil and bake at 350 for 20 minutes.