Stuffed Rainbow Chard Rolls

I enjoy cabbage but rainbow chard takes it to another level! Swiss chard is great for making rolls and wraps. It is also a nutritional powerhouse full of vitamins and more. Chard even has 16% more iron than kale. Experiment with your roll by using couscous, quinoa, or different veggies and herbs. They can be filled with almost anything! How about a side of pita bread? Serves 4.


  • 1 bunch swiss chard
  • 1 cup rice, any kind will do!
  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 8oz. cherry tomatoes
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup parsley, chopped
  • 1/4 cup fresh mint, chopped
  • zest from 1 lemon
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder


  • 1 In a medium saucepan, bring 2 cups of water to a boil then add rice and stir.
  • 2 Chop up the onion,bell pepper, tomatoes, and fresh herbs.
  • 3 Combine these ingredients in one bowl and refrigerate until ready to use.
  • 4 Blanch the swiss chard leaves. Bring a pot of salted water to a boil. Place chard leaves in water for 1 minute and remove.
  • 5 Rinse with cold water and carefully pat them dry with a tea towel.
  • 6 Combine rice and veggie mixture and add seasonings.
  • 7 One leaf at a time, lay down a piece of chard and remove the stem but keep it.
  • 8 Place 2-3 tablespoons of filling in the center of the larger end of the leaf.
  • 9 Fold the larger end of the leaf over the mixture and then fold each side inward over this.
  • 10 Continue to roll your mixture towards the smaller end of the leaf, creating a roll.
  • 11 Continue to do this until with the rest of the rain chard leaves.
  • 12 In a saucepan, lay down the stems from the rainbow chard that have been set aside.
  • 13 Place the rolls over these stems in the pan.
  • 14 Then place something on top of the rolls to weigh them down, whether this be another pan, plate, jar, ect. This will help prevent the rolls from boiling.
  • 15 Cover the leaves completely with water.
  • 16 Bring to a boil and cook over medium heat for about 10 minutes, covered.
  • 17 Remove the lid and continue to simmer on low-medium heat for 10 more minutes.
  • 18 Serve with lemon juice.


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