As much as I love other leafy greens (perhaps you’ve noticed my kale obsession?), I don’t love chard. No offense, chard.
Something about the bitter,
dirt earthy tasting flavor just doesn’t work with me. Thank goodness for chard wraps. You can trick yourself into liking, or at least eating, chard when filled with a tasty filling that contrasts the harsh flavor of the chard.
Even the most obstinate chard-hater (me) will enjoy these. I threw these together the other morning as I was heading out the door. Pretty tasty indeed. They come together quickly, and are pretty transportable for a brown bag lunch, but I wouldn’t recommend making these the night before. Also, be sure you strain out as much liquid as you can before you scoop the filling onto the chard leaves – otherwise they will get kind of watery.
But don’t let my warnings deter you from trying this out – it may be a slightly fussy recipe but SO delicious.
Prep: 15 min Cook: 0 min
- 3 leaves of Swiss or rainbow chard (no tears, holes, wilting, etc. They work best when fresh and intact)
- 1/2 apple (I used Gala but most sweet apples will work), grated or chopped finely
- 1 small zucchini, grated or chopped finely
- 1/4-1/3 gorgonzola cheese crumbles (feta or blue cheese could work too)
- 2/3 cup cooked chickpeas
- 1 scallion, chopped (mostly green portions)
- 2 tbs chopped fresh parsley
- salt and pepper to taste (I used kosher salt and lemon pepper)
Lay the chard leaves flat on a surface. In a mixing bowl, combine all ingredients except the chard leaves and mix well. Mash the mixture slightly with the mixing spoon or a potato masher until it holds together just a bit. Dividing the filling mixture into thirds, scoop the filling onto the chard leaves and roll it up like a wrap. Enjoy immediately or store refrigerated for several hours. Enjoy!
What are your favorite ways to eat chard? Have you ever tried chard wraps?