Swiss Chard Bundles

 Swiss chard                                                       
First cutting resulted in 8 ounces of large chard leaves and a couple Pak Choi.  So now what?  Should use that organic ground beef languishing in the meat drawer. Swiss chard bundles it is.  

Blanch the chard for a few seconds in boiling water.  Cool in ice water bath while making filling.

Saute diced onions in a splash of oil until limp.  Add hamburger and brown.  What's with that scritchy sound hamburger makes while stirring?   Remove from heat.  Add quinoa, chopped chard stems, chopped basil (fresh from the garden!), tomato juice.

Salt.  Don't forget the salt.  (I forgot the sugar in a pumpkin pie once.  Ate it anyway with lots and lots of whipped cream, and it was just fine.)


Drain chard leaves and unfurl.  Place a big dollop of filling in each leaf and fold into a bundle.
 Place in a baking pan.

Top with chopped tomato.  Bake at 350 degrees for 45 minutes or so.  Quinoa will cook and absorb the juices.















Recipe - adapt to what's on hand.

8 ounces greens
1 lb hanburger
1 onion, diced
1/3 cup quinoa
chard stems, chopped
basil, chopped
2 cups tomato juice
1 pt stewed tomatoes or chopped fresh
salt and pepper

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