Chard rolls are a tasty and original idea.
Original because, in addition to the filling, there is the addition of a hard-boiled egg that goes perfectly with the flavor of this vegetable and acts as a surprise element.
A recipe that came to me while I was preparing another one.
As I always say, the light bulb turned on…and the result was much appreciated.
Simple to prepare, it only requires different cooking methods, as the filling is made of boiled potatoes, meat, cheese, and a hard-boiled egg.
Ideal to serve as a main dish or also as an appetizer.
I used chard with ribs, as they are more robust and hold the stuffing better during cooking.
This vegetable is available in the produce aisles year-round and also grows spontaneously in the countryside.
Chard promotes heart and bone health, and it is rich in fiber, antioxidants, and vitamins.
They lend themselves to multiple preparations, both the leaf and the stem, thanks to their flavor.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chard Rolls
- 7 oz potatoes
- 0.7 oz scamorza cheese
- 1.75 oz ground meat
- 6 eggs
- 0.35 oz grated Parmesan cheese
- to taste fine salt
- to taste extra virgin olive oil
- 5 leaves chard
Tools
- 1 Pot
- 1 Grater
- 1 Potato Masher
- 1 Bowl
Steps for Preparing Chard Rolls
To prepare the delicious chard rolls, we start by cleaning the vegetables. Then peel the potatoes and remove the stems from the chard. Wash under running water and cut the potatoes into pieces and cook in a steamer pot or in a pot with plenty of water for about fifteen minutes from when the water boils. Do the toothpick test to check the cooking. Meanwhile, cook the eggs in a small pot full of water for 5 minutes (from when the water boils) with the shell on, then let them cool and gently peel them leaving them whole.
Once the potatoes are cooked, mash them with a potato masher and place them in a bowl along with an egg, ground meat, grated scamorza, salt, and grated Parmesan cheese. Mix everything well with a fork.
Then, spread out the chard leaves on a work surface and fill them with the stuffing, leaving the edges free, and at the top side of the leaf, place the hard-boiled egg and roll the leaf over itself
to obtain a roll. Oil and salt the surface of a baking dish and place the rolls tightly packed and close together. Salt the top and sprinkle them with grated Parmesan cheese and a drizzle of extra virgin olive oil. Finally, bake at 392°F for about 15 minutes, until lightly golden.
Take out of the oven and serve hot… enjoy your meal!
Storage and Notes
Chard rolls can be stored in the fridge for two days. They can also be consumed at room temperature in the hot season, while in winter I recommend serving them hot.
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FAQ
Should chard leaves be raw or cooked?
They should be raw as they cook directly in the oven, no pre-cooking is needed.
