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Mediterranean Swiss Chard Wraps Recipe

Swiss Chard wrapsThese fun wraps make a pretty appetizer or main dish. They feature super-healthy Swiss chard.

Recipe courtesy of Executive Chef Patrick Leibacher, 1000 Islands Harbor Hotel.

For Wraps

½ cup goat cheese (low fat), crumbled

¼ cup black olives, pitted and halved

1 cup grape tomatoes, sliced

1 lemon, juiced

1 tbsp. pine nuts, toasted

6 medium Swiss chard leaves, blanched

1/2 cup fresh basil leaves

pinch sea salt (optional)

Remove Stems of Swiss chard and put aside for relish

Cut Swiss chard leaves into six squares, approximately six inches squared.

In a shallow pot, bring two cups of water to a gentle boil. Using a slotted spoon or spatula, dip one square at a time in the boiling water for 15 seconds. In a medium bowl, place the freshly blanched Swiss chard into cold water to stop the cooking process. Repeat with other leaves. Let cool.

Place a leaf square on a work surface, tap dry with a paper towel and layer in ½ tablespoon of cheese, a few olives, 2 tbsp. of tomato, a sprinkle of pine nuts and one or two basil leaves on top. Squeeze fresh lemon juice on top of mixture.

To create rolls, first fold in the sides of the chard, then roll the leaf up tight until sealed.

For Relish

2 tbsp. olive oil

Swiss Chard Stems from above ¼ inch dice

1 garlic clove minced

½ cup finely chopped shallot

1 tbsp. honey

¼ cup chopped mint

Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until softened.

Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes.

Stir in the raisins, vinegar, honey and half of the mint.

Cover and cook until the chard is crisp-tender, about 1 minute longer.

Transfer to a bowl and let cool, then mix in the remaining mint. Serve alongside Swiss chard wraps.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.