Swiss Chard Rolls with Domestic Goddess Sauce

by eatwoo.com 1 June 2019, 08:29 1.7k Views

Swiss Chard Rolls with Domestic Goddess Sauce

Swiss Chard Rolls with Domestic Goddess Sauce: These beautiful rolls are as easy to make as they are good for you. We first made them during a Brooklyn heat wave that would make a lesser city melt. We survived with some help from chilled dinners like this one and lots and lots of lemonade.

MAKES 12 ROLLS

$1.09 PER SERVING

Ingredients for Swiss Chard Rolls with Domestic Goddess Sauce recipe

Domestic Goddess Sauce

1 cup tahini
Juice of 1 lemon
2 cloves garlic, minced
1 tablespoon sesame seeds
2 tablespoons chopped fresh parsley

Rolls

1 cup cooked bulgur
1½ cups cooked or canned lentils
4 cherry tomatoes, diced
¼ cup chopped fresh parsley
2 tablespoons soy sauce or Bragg’s Liquid Aminos
1 teaspoon ground black pepper
2 tablespoons chopped fresh mint
Zest of 1 lemon
1 small red onion, diced
12 large Swiss chard leaves

How to make Swiss Chard Rolls with Domestic Goddess Sauce ?

Make the domestic goddess sauce: In a food processor, combine the tahini, lemon juice, garlic, and sesame seeds and process until creamy. Then add the parsley and process again for just a few seconds—the parsley will liquefy if blended for too long. Pour the dressing into an airtight container and refrigerate while you prepare the rolls.

Make the rolls: In a large bowl, gently combine the bulgur, lentils, tomatoes, parsley, soy sauce, pepper, mint, lemon zest, and onion, being careful not to crush the tomatoes. Cover and refrigerate for 10 minutes.

Meanwhile, bring a pot of water to a boil. One at a time, dip the Swiss chard leaves into the boiling water while carefully holding the stem. Count to 15, then remove the leaves. Without burning your fingers, lay the leaves flat on a clean dishtowel to soak up any extra water. Be careful not to tear the leaves while flattening them out on the towel.

Once all the leaves are prepared, it’s time to roll. One at a time, place the leaves flat on a cutting board with the flat, not spiny, side down. Place 2 to 3 tablespoons of filling in the center of the largest end of each leaf. Fold the side of the leaf over the filling, then roll the largest end forward, rolling up the filling and tucking in any odd corners or edges to make a small, fat cigar about the size of your hand.

Serve with the domestic goddess dressing on the side for dipping.

SWISS CHARD

I know kale gets all the attention, but Swiss chard is a great source of vitamins A and C, and just as much a “superfood” as its curly-leaved cousin. You’ll probably end up with a few Swiss chard leaves that have tears, or are too small to make a roll with. You can chop those up and use them in the Sriracha and Sweet Onion Stew or the Caldo Verde—Portuguese Soup.