Stuffed Chard Leaves with Mint Sumac Greek Yogurt Sauce

Rainbow Chard serves as the vessel for these scrumptious bites, leaning on the familiar stuffed grape leaves, the chard leaves provide rich flavor and texture. This recipe can be pulled out when you have one to many ingredients in the fridge and not sure what to do with them! 

Stuffed Leaves: 

Ingredients

1 bunch Rainbow Chard or Regular Chard (8 Large Leaves with stems)

1 Yellow Onion finely diced 

2 Garlic Cloves finely diced 

1 lb Protein (Ground Beef or Other, Plant-Based or Regular) 

1/2 Cup Mushrooms finely diced 

2 TBS Olive Oil 

1/4 Cup Chopped Fresh Parsley 

1/4 Cup Chopped Fresh Mint 

Salt and Pepper to taste 

OPTIONAL:

1/4 Cup Dried Currants 

1/2 tsp Red Pepper (more to taste)

Directions:

1. Bring a large pot of water to boil.

2. Cut the stems from the chard leaves and finely chop the stems. Set the stems aside in a bowl. Take the Chard Leaves and blanch them in the boiling water (just dip it in for 10 seconds or until it starts to soften SLIGHTLY!). Lay on a paper towel as you prepare the filling.

3. Heat a saute pan and lightly coat with Olive Oil, adding each ingredient incrementally starting with the onion, garlic, mushrooms, protein, and stems (optional addition of dried currants and red pepper). Salt and Pepper to taste, continue mixing until the filling is cooked. Remove the pan from the heat and let cool slightly.

4. Lay one chard leaf on a flat surface, and transfer enough filling to fill the leaf starting at one edge. Roll the leaf with the mixture and place it to the side. Repeat!

5. Saute the chard rolls once assembled, flipping the rolls so each side meets the pan for approximately 3-4 minutes (or until cooked).

6. Remove from the pan and serve with dipping sauce!

Mint Sumac Greek Yogurt Sauce:

Ingredients

1/2 Cup Greek Yogurt (Plant-Based or Regular)

1/2 Freshly squeezed lemon juice 

1/2 tsp salt 

1/4 Cup Chopped Fresh Mint (or 1TBS Dried Mint)

1/2 tsp Sumac

Directions: 

1. In one bowl mix together all the ingredients until smooth.

2. Serve immediately or store in the fridge for 2 days!