Another angle of stuffed swiss chard

  • 250 gr. Ground Meat
  • 1 Onion
  • 3 Tablespoons Rice
  • Large Chard Leaves
  • Salt
  • Black pepper

Cut off the stalks of the chard leaves and put the leaves in boiling water, boil until tender. Drain the chard and leave aside. Knead ground meat, rice, grated onion, salt and black pepper together. Spread the chard leaves over a board, put a small amount of filling on each one and fold from both right and left, roll like a cigarette. Put 1 or 2 layers of chard leaves on the bottom of a pan, place the stuffed leaves on top, put enough water to cover with a plate, close the lid of the pan and cook on moderate heat. After cooking, put in a serving dish and serve while still hot. If desired, serve with plain yoghurt.

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