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 December/January 2015


  • 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


  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.


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