Stuffed Swiss Chart

3
Araxy Aykanian

By
@Araxlovebaking

Stuffed Swiss Chard is old traditional Armenian recipe passed though to me by my mother in low.
Since i moved to south of Orange County in California , I have been planting swiss Chart in my back yard, and it's growing very wild, now i am raising organic Swiss Chart and have been making this dish more often and inviting my family and friends for dinner.
I hope you enjoy this dish as much as we enjoy it.
Bon appetite

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
2 Hr 15 Min
Cook:
1 Hr

Ingredients

  • 3 bunch
    swiss chart
  • 3 c
    boiling water
  • 1 Tbsp
    salt
  • 1 lb
    ground beef 20% fat
  • 1 c
    cracked wheat (coarse #4 bulgur)
  • 3
    fresh tomatoes chopped (or if off the season 1 cane)
  • 2
    small green pepper
  • 1 can(s)
    4 ounce tomato paste
  • 1 c
    onion chopped
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    hot pepper
  • 9 Tbsp
    lemon juice
  • ·
    salt

How to Make Stuffed Swiss Chart

Step-by-Step

  1. Rinse the swiss chart in running water and remove the stems . set aside.
  2. Place pot with the water and some salt on the stove, cover and bring to boil on hight heat. Reduce heat and simmer swiss charts small Bacchus for 2 min. then turn it on the other side for 1 min. take it out and put on ice water to cool down .
  3. To prepare stuffing .
    Add ground meat, bulgur, chopped tomatoes green pepper and onions,2 oz, tomato past, salt, black pepper and hot red pepper.
    mixed well .
  4. if swiss chart are big ( like mine ) cut it in half,place about teaspoon of filling along the stem end of each leaf ,fold over the sides,and roll from the stem up to form a sausage-like roll.
  5. Cover the bottom of the pan with some removed stems to prevent burning during cooking. Arrange the stuffed swiss charts side by side, seam side down, in the pen, layer by layer.
  6. In 3 cups water mixed salt lemon juice and remaining tomato paste , mixed well pour in, bring to a boil over high heat. Reduce to low. Taste the cooking liquid for salt and lemon. Add more if necessary, cook about 45 min.-1 Hr.
    Drain any remaining liquid. Transfer on a serving plate, garnished with fresh mint leaves.
  7. I hope you enjoy this dish as much we do . enjoy your dinner

Printable Recipe Card

About Stuffed Swiss Chart

Course/Dish: Other Main Dishes
Other Tag: Healthy



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