Filled Swiss Chard Leaves

Ingredients

• 12 large red Swiss chard leaves
• Salt
• 400 g chanterelle mushrooms (or button mushrooms)
• 1 Red Onion
• 3 Garlic cloves
• 4 tomatoes
• 3 tbsp butter (15 g each)
• Pepper

Instructions

1. 1.

   Wash the chard, separate stems and leaves, blanch the leaves in boiling salted water for about 1 minute. Remove, shock in ice water, drain and pat dry with paper towels. Cut stems into small pieces. Clean mushrooms, halve if large and slice. Peel onions and garlic, finely dice. Clean tomatoes, wash, core and cube.

2. 2.

   Heat 1 tbsp butter in a pan and brown the mushrooms over medium heat for about 5 minutes until golden brown, letting any liquid evaporate. Add onions and garlic, sauté for 2–3 minutes until translucent. Season with salt and pepper, add tomatoes and chard stems. Simmer together while stirring occasionally for another 2–3 minutes, then spread on a baking sheet or large platter to cool quickly. Melt the remaining butter in a small pan or pot.

3. 3.

   Arrange the chard leaves side by side on a work surface, spoon the filling onto each leaf, fold into parcels and secure with kitchen twine. Place the filled leaves on a parchment-lined tray and brush with melted butter. Bake in a preheated oven at 150 °C (130 °C fan; gas: level 2) for about 20 minutes, remove and serve immediately.