Get hooked on stuffed chard leaves

(The raisins add a sweetness that complements the tang of feta in these Swiss Chard Roll-Ups)

Stuffing Swiss chard leaves with a filling of brown rice, cottage cheese, feta, raisins and dill is a tangy combination that makes these roll-ups a rite of summer in my kitchen.

Now that summer is over and fall is in the air, Swiss chard is a hearty green that can withstand the first zings of frost in the garden.

(Bright Lights Swiss Chard is a joy to grow and eat)

I make these roll-ups as often as I can while Swiss chard is in season. It's easy to grow, one of the first seeds you can sow and it has a long growing season, which makes it a must in the backyard garden.

Swiss Chard Roll-Ups are good served hot from the oven with a fresh tomato salad or cooled and marinated a bit in good olive oil, balsamic vinegar and a splash of Tamari.

I first made them using a recipe from "Laurel's Kitchen," one of the earliest vegetarian cookbooks I added to my collection and still use today.

Once I made them I had a feeling a bit of garlic and feta would take them over the top, and that it did.

(Save the colorful stems of the chard for use in stir-frys or soups)

The roll-ups travel well, too, and they have become a standard of summer picnic fare and platters for get-togethers since the first time I made them.

If you don't grow your own Swiss chard, you can find beautiful chard leaves at most markets and farmers markets these days.

Try this recipe and you're likely to get hooked on these nutritious, tasty roll-ups.

(Cover the pan of chard roll-ups with aluminum foil so they steam in the oven)

Swiss Chard Roll-ups

1. 2 cups cooked brown rice
2. 2 tablespoons olive oil
3. 1 medium onion, chopped
4. 3 cloves garlic, minced
5. 1/2 cup fresh parsley, chopped
6. 1 tablespoon fresh dill, chopped
7. 1 pint cottage cheese
8. 1/2 cup feta, crumbled
9. 1 egg
10. 1/2 cup raisins
11. salt and pepper to taste
12. pinch of Grecian oregano
13. splash of Tamari
14. 16 large swiss chard leaves
    

• Rinse the chard leaves and pat dry.
• Remove any tough stems.
• Set aside while you prepare the filling.
• Saute onion and garlic in the olive oil in a heavy skillet.
• Season with salt and pepper; add the chopped parsley and raisins; saute a couple minutes; remove from heat.
• In a large bowl, add the cooked brown rice, cottage cheese and feta.
• Scrap in the onion/oil saute.
• Add the egg and seasonings.

(Place a couple tablespoons of the filling on the underside of an uncooked leaf and roll it like an envelope)

• Place about two tablespoons of filling on the underside of a chard leaf.
• Fold over the sides, then the bottom and roll up like an envelope.
• Place the roll-ups seam-side down in an oiled 9x13-inch casserole dish.
• Cover and bake for about 30 minutes until tender.

Serve hot or at room temperature alongside a tomato salad for a satisfying meal.