Stuffed Chard Leaves

Swiss Chard is one of the healthiest greens you can consume.  Low in calories and fat, a cup of swiss chard is packed with vitamins K, A, C, E, magnesium, potassium and iron. And, as a green, its alkaline properties can help reduce inflammation.

Incredibly easy to grow you can start a pot of this versatile green in a container on your patio or balcony garden and just harvest the leaves as they grow, leaving the plant intact. That way you’ll have a steady supply of tender greens to add to smoothies, soups, stir fries or, as I did here, stuffed with your choice of filling and baked into tender flavorful rolls.

Unlike cabbage, which always seems to be a little rubbery and lack color, chard leaves are tender, sweeter, and their brilliant green in color make a beautiful presentation on your dinner plate.

Stuffed Chard Leaves


  • 12 Large Chard Leaves (leave the stems on)
  • 1 Lb Ground Beef, (or ground turkey, chicken, pork, or a combination thereof)
  • 1 Cup Cooked Rice
  • 1/2 Medium Sweet Onion Diced (about 1 Cup)
  • 1 Egg
  • 1/4 Cup Milk
  • 3/4 Tsp Salt
  • 1/4 Tsp Ground Pepper
  • 4 Cloves Garlic Minced
  • 1/4 Cup Ketchup


  • 1- 14 oz Can Tomato Sauce
  • 2 Tsp Worcestershire
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Lemon Juice
  • Olive Oil (to grease casserole)

Preheat the oven to 350.  Fill a large soup pot with water and bring to a boil, then hold at a simmer.  Hold the chard leaves by the stem and dip them into the simmering water for about one minute to wilt.  Remove from pot and set aside.

Mix the filling ingredients above and grease a 2 – 3 quart casserole.  In a separate bowl, mix the sauce ingredients and set aside.

Lay one chard leaf on a cutting board and cut off the stem, discard.  Put about 1/2 cup of filing on the bottom of the leaf, fold the edges in and then roll lightly (like a burrito).  Lay leaf bundles in the casserole, top with sauce.  Bake at 350 for approximately 1 hour or until the internal temperature of the filing is 165 degrees.  Let set about 10 minutes to cool.  Arrange onto platter, spoon sauce over, serve warm.



2 thoughts on “Stuffed Chard Leaves

  1. It is amazing but this recipe is so close to my mother’s recipe for stuffed cabbage it is scary! Who uses ketchup anymore in a recipe?! I will surely try this recipe with Swiss Chard leaves! Thanks!!


    1. You could, alternatively use a 1/4 cup of the sauce instead of ketchup, but I didn’t know how much sauce would be adequate here, and I had some organic ketchup so that’s what I did. Yes, everyone liked them.


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