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Swiss-Chard Bundles

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

Source: Martha Stewart Living, December/January 2015
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  • 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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