Inspired by a dish at the Montreal restaurant Beba, these Swiss chard rolls are tender and filled with a zucchini mixture. Sprinkled with buttery pine nuts, dolloped with fresh, creamy yogurt and topped with homemade pickled onions for a bit of zing and crunch, this dish is an absolute showstopper.
1 bunch Local Roots Swiss chard
1 yellow onion
2 Local Roots zucchini, medium
1 tsp. thyme, dried or fresh
3 Tbsps. Local Roots unsalted butter
⅓ cup pine nuts
2 Tbsps. Local Roots apple cider vinegar
½ Tbsp. sugar
4 Tbsps. Local Roots yogurt
Freshly cracked black pepper
1. Bring a pot of salted water to boil. Wash the Swiss chard, then remove the stems. Blanch the leaves for 3-6 minutes until tender. Drain the water, then set aside to cool.
2. Finely dice ¾ of the onion, then slice the remaining onion into half moons. Finely dice the Swiss chard stems. Grate the zucchini, then salt generously and leave to the side to release its water.
3. In a small bowl, stir together the apple cider vinegar, sugar, and sliced onion. Add enough water to cover the onion and a pinch of salt, then microwave for 3 minutes. Set aside to pickle.
4. In a saucepan, sauté the diced onions until softened, then add in the thyme. Drain the water released from the zucchini and add the grated zucchini and Swiss chard stems to the pan. Sauté until tender with 1 tsp salt and freshly cracked black pepper. Set aside to cool.
5. In a small pot, melt the butter and pine nuts together, swirling frequently on low-medium heat to prevent burning. Cook until the butter is lightly brown and the pine nuts are toasted, then add in a pinch of salt and freshly cracked black pepper. The butter and nuts will continue to brown with residual heat, so pull it off the heat 30-60 seconds before it gets to your ideal golden color.
6. Set one cooled Swiss chard leaf on a plate and spoon the cooled zucchini mixture along the center third. Fold the left and right side of the leaf over the zucchini and then roll the bottom of the leaf over the zucchini. Fold the leaf over to completely wrap and tuck the remaining edges underneath, then plate. Continue to fold and roll with the rest of the leaves until the rest of the leaves and zucchini are used up.
TIP: If you have leftover Swiss chard or leftover zucchini, add to scrambled eggs the next morning or to your next pasta sauce!
7. Arrange the Swiss chard rolls on a serving dish and drizzle in the browned butter and pine nuts. Dollop with yogurt.
8. Drain the onion pickling liquid and arrange the pickled onion slices on top of the Swiss chard rolls and yogurt. Serve and enjoy!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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