Swiss Chard Stuffed with Meat & Rice

YAPRAKES DE PASI

This morning, I picked velvety Swiss chard leaves from my garden to make yaprakes de pasi, They called to mind cherished memories of my mother’s hands -nimbly folding tender seasonal leaves around a fragrant filling of meat, rice and herbs. These were the yaprakès de pasi of my childhood, a treasured dish passed down through generations of our Rodesli Sephardic heritage.

Rooted in the Levantine culinary tradition, yaprakès de pasi is a humble yet comforting dish. Swiss chard leaves, with their tart taste and robust texture, make this dish so flavorsome. Once rolled, they are simmered slowly over a medley of vegetables, allowing the flavors to meld into pure deliciousness.

This popular dish invites sharing -best served with rice pilaf, a drizzle of lemon juice, and a crisp green salad on the side. Whether you’re reviving a family tradition or discovering this dish for the first time, may it bring warmth to your table and a taste of the Sephardic soul into your home.

2 pounds (1 kg) Swiss chard leaves, large

FOR THE STUFFING:

1 pound (450 g) ground beef

1 cup scallions (spring onions), finely chopped

¾ cup flat-leaf parsley, finely chopped

½ cup fresh dill, finely chopped

⅔ cup long-grain rice, soaked in hot water for 10 minutes, rinsed and drained

1 tablespoon extra-virgin olive oil

¼ teaspoon ground cumin

1 large tomato coarsely grated or ½ cup strained tomatoes/passata

salt and freshly ground black pepper

FOR THE VEGETABLE BASE:

2 cups Swiss chard stems, coarsely sliced

3 tablespoons olive oil (plus 1 tablespoon olive oil for serving)

1 large onion, roughly chopped

4 scallions (spring onions), coarsely sliced

1 large potato, peeled and diced

1 tablespoon tomato paste

1½ cups strained tomatoes/passata

salt and freshly ground black pepper

1 cup hot water (or chicken stock)

2 tablespoons fresh lemon juice

1 lemon, cut into wedges, to serve

1. Bring a large pan of water to boil. With a sharp knife, cut off the central stalks from the leaves of the chard. Reserve the stalks for the vegetable base. Plunge the trimmed leaves into the boiling water until they wilt, for about 20 seconds. Drain, then refresh the leaves in a bowl of cold water. This helps to retain the color. Drain in a colander then spread on a flat surface ready for stuffing.

   
   

2. Place all the stuffing ingredients in a large bowl. Season with 1½ teaspoon salt and a few grindings of black pepper.Knead well with your hands.

   
   

3. Lay a few Swiss chard leaves at a time on a flat surface, shiny side down. If the leaves are large, they may be trimmed to about 10 inch (25 cm) rectangles, trimming the sides with a sharp knife so that they are straight. Spoon a heaped tablespoon of the stuffing at the center near end of the rectangle. Now lift up the bottom corner and fold diagonally to make a triangle shaped parcel. Continue to fold the triangle over itself until the whole strip is used. Repeat with the remaining leaves until all the filling is used.

   
   

4. Heat the oil in a large, heavy based, shallow pan over medium heat. Add the chopped vegetables and cook for about 7 minutes, stirring occasionally. Add the tomato paste, tomato passata and season with 1 teaspoon salt and ¼ teaspoon pepper. Cover and bring to a simmer. Cook for 30 minutes or until the vegetables are tender, adding hot water as necessary.

   
   

5. Reduce the heat to low. Arrange the stuffed leaves, over the vegetable base, packing them tightly in concentric circles (as in the photo). Lay whole Swiss chard leaves over the stuffed leaves. Mix the hot water (or stock) with the lemon juice and 1 tablespoon olive oil and pour just enough liquid to cover the yaprakes. Weigh the stuffed chard leaves down with an inverted plate large enough to fit the pan to keep the yaprakes from unravelling during cooking.

   
   

6. Cover the pan, cook over medium heat for about 45 minutes or until the filling has cooked and the leaves are tender. Shake the pan from time to time to prevent the vegetables from catching. Add hot water as necessary, the yaprakes need the moisture to cook through.

   
   

7. Remove the plate, drizzle 1 tablespoon of olive oil and swirl the pan gently to combine it with the cooking liquid. Taste for salt and lemon juice. Serve hot in the pan with lemon wedges.