The garden offers me plenty of large chard leaves, often in different colors, all through May, and it is so easy to roll them into large bundles, preferably without blanching them first.
In my last book I have the vegetarian version of the stuffed leaves, although the original idea came to me from the salt-cod-stuffed lettuce leaves I had many years ago at a tavern near the archaeological site of ancient Corinth. Here is my adaptation of that recipe.
Make the dish at least a day in advance and let cool completely before refrigerating; then you can serve it room temperature or reheat briefly reheat it. Accompany with yogurt, labne or with skordalia (garlic sauce).
Serves 6 (more…)