New This Month

Swiss-Chard Bundles

A creamy cremini-mushroom filling awaits inside these savory packages, suitable as a side dish or vegetarian main course at any holiday table.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Martha Stewart Living, December/January 2015

Ingredients

  • 1 bunch rainbow Swiss chard, stems and leaves separated
  • 4 tablespoons unsalted butter
  • 4 shallots, minced (2 tablespoons)
  • 1 pound cremini mushrooms, stems trimmed and finely chopped
  • Coarse salt and freshly ground pepper
  • 3 ounces Parmesan, finely grated (1/2 cup)
  • 1/2 cup creme fraiche
  • 2 large eggs, lightly beaten

Directions

  1. Reserve 6 longest chard stems; thinly slice remaining stems (you should have 2 cups).

  2. Melt butter in a large skillet over medium-high. Add shallots and mushrooms and cook, stirring occasionally, until softened, 8 to 10 minutes.

  3. Add sliced chard stems; season with salt and pepper. Cook until tender, stirring frequently, about 1 minute. Stir in cheese, creme fraiche, and eggs.

  4. 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.

  5. 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.

  6. 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.

Reviews Add a comment

  • MS11865254
    26 DEC, 2015
    This was good, but a lot of work as you make the filling, then cook the chard leaves. The stems need more cooking than just a blanch to get flexible to tie the bundles. Leave them in the boiling water longer than the leaves. Put the egg into the veggie mix before you remove it from the stove so the egg cooks. The business of steaming the bundle is complicated and you don't want to be worried about whether the egg gets hot enough to cook. No creme fraiche at my grocery, I used sour cream.
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