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Recipe for stuffed chard rolls with egg-lemon sauce. The recipe is a variation of the classic recipe for stuffed cabbage rolls.
Ingredients for Stuffed chard rolls with egg-lemon sauce
- 2 bunches of chards, preferably with big leaves
- 500 gr. ground beef
- 1 big onion, grated
- 2 spring onions, finely chopped
- 1 cup of carolina gold rice
- 1 egg
- ½ bunch fresh dill
- 1 tbsp of mint
- 100 ml olive oil
- 2 lemons
- 2 eggs
Wash and rinse the chives and trim the stems.
Fill half a pot with water and place over heat. Once the water gets to a boil, carefully pour the chard leaves for 2 minutes to soften them up a little (careful not to blanch them too much or they’ll break apart).
Next, strain them and let them cool down.
In a large bowl, pour all the above ingredients and knead very well.
On a cutting board, spread evenly the chards and start to fill them up with the mixture. Fold like dolma rolls and place them in the pot all lined up and a little cramped to prevent them from breaking open. Add some oil and a bit of salt.
Place the pot over medium heat, pour two glasses of lukewarm water to cover the chard rolls and cover with a dish. Boil for around 30 to 35 minutes.
When the chard rolls are ready, take them off the heat and pour in the egg-lemon sauce.
For the egg-lemon sauce Separate the egg whites from the yolk, whisk the whites until they become meringue, add the yolks and continue to whisk, add the lemon juice slowly while whisking. Add 3-4 deep spoons of juice from the pot, stir until the ingredients are homogenized.
The stuffed chard rolls are served warm and accompanied by a white wine of your choice.