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Meat Stuffed Swiss Chard Leaves

Meat Stuffed Swiss Chard Leaves

These meat stuffed Swiss chard leaves are commonly known as dolma and they happen to be one of my mom’s special dishes for Pesach. About a week before the holiday, she makes a large batch of these. Since she doesn’t serve them for the Seder meal, she freezes in two separate containers to be enjoyed later on in the week. I know that there are mixed views on eating quinoa during Passover, if you are not using quinoa, use matzoh meal.

These dolmas are delicious both with quinoa or matzoh meal, my mom uses matzoh meal during Pesach and rice throughout the year, they are easy to make, freeze well and reheat beautifully but I have to say, they are best as soon as they are cooked!

  • 2-3 bunches Swiss chard, depending on the size of the bunch
  • 1 lb extra-lean ground beef
  • 1/3 cup quinoa or matzoh meal
  • 1 medium onion, grated
  • 1 medium tomato, peeled and grated
  • ¼ cup finely chopped parsley
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp tomato paste
  • 1 ½ cups hot water

Blanch the Swiss chard in salted boiling water for about 1-2 seconds, transfer to a plate and let them cool.

Meanwhile prepare the filling, mix the ground meat with quinoa or matzoh meal, onion, tomato and parsley, season with salt and pepper.

Place the shiny side of leaf on a plate, remove the tough stems and cut the tough vein in the middle, put about a tablespoon of the meat filling on the bottom, bring the sides together and roll.

Cover the bottom of a medium, heavy bottomed pot with unused blanched leaves (this prevents the dolmas from sticking to the pot), arrange the stuffed leaves and put an inverted plate to keep the stuffed leaves in place.

Mix the hot water, tomato paste and olive oil, pour over the inverted plate and cook over medium heat for 30-35 minutes, serve piping hot. If you are planning on freezing, let them cool to room temperature, transfer to a container and wrap tightly to avoid freezer burn. The day before you are planning on serving, put the container in the fridge and let it thaw slowly; reheat over medium heat before serving.


10 comments to Meat Stuffed Swiss Chard Leaves

  • Norma

    Hi Megi,

    These look great!!!!Wishing you and your family a very Happy Passover.


  • What a lovely recipe! We make meat stuffed cabbage in the Hungarian tradition but these would be a great change.

  • Megi, I wish you a very nice holiday, and these stuffed swiss chard look delish :)

  • Hi Megi, Your beautiful photograph and recipe have inspired me to try these. I will buy Swiss chard next time at the market. I think using quinoa is a genius idea. I hope you and all your family have a wonderful Seder and Passover.

  • We make dolmas a lot in Greece with vine leaves! These ones with swiss chard is a very tasty and beautiful tweak!

  • One more great recipe :-) .
    By the way, I was inspired by one of your gratin recipe from a couple of days ago and made a frittata. I will post it tomorrow or on Monday and link back to your site, if it’s ok. Thanks!

  • Megi…these look SO good. I wish I got swiss chard with my csa this time! Once I get through those I might have to pick some up and try a vegetarian version.

  • LindenTea

    Hi Norma, thank you so much for your comment, I wish you and your family a very sweet and happy Passover.

    Rivki, I love the stuffed cabbage, in fact of all the stuffed vegetables, I think it’s my favourite. :)

    Thank you Mihaela.

    Thank you for your comment Linda, I am so glad to hear you are planning on trying these. This morning I was drooling over the meatball with egg and lemon sauce on your blog, can’t wait to make them. I wish you and your family a happy and healthy Passover.

    Katerina, I love the grape vine leave dolmas, in fact I love all dolmas but the grape vine leaves stuffed with rice is one of my favourites.

    Cooking rookie, I am so glad to hear you tried the spinach gratin, looking forward to see the frittata, thank you for your visit and comment.

    Dawn, can’t wait to see the vegetarian version! :)

  • Daphna

    De-licious! That’s all I have to say, you are so talented in the kitchen and the photos look so professional! I am so glad to have found your site right before Passover. Meat and potatoes, matzoh ball soup and packaged treats get old by the middle of the week! I don’t use Swiss chard nearly as often as I should but I will buy a few bunches and get to work! Thanks again.

  • These sound fantastic! I always love hearing about others’ holiday traditions.

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