Ian Lai
urban agriculture consulting
 
                   
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Swiss Chard "Dolmades"

  • 12 large Swiss chard leaves
  • 1 pounds lean ground beef
  • ½ cup caramelized onions
  • ½ cup bulgur
  • 2 cloves garlic minced
  • Salt and pepper to taste
 

    Dip Swiss chard in a pot of salted boiling water long enough to wilt

    Mix meat filling and shape into toonie thick logs two inches long

    Wrap filling in Swiss chard and place into a medium sized saucepot

    Pack the dolmades loosely around the bottom of the pot

    Continue to wrap and pack dolmades

    You should get about two layers of dolmades

    Cover the dolmades with enough chicken stock plus 2 inches

    Bring to a simmer and cook until the meat has cooked through (30 min)

    Turn the heat off and allow the dolmades to steep for another 30 minutes

    Serve immediately or cool as quickly as possible before refrigerating

     

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