Stuffed Swiss Chard

Preparation

1. Step 1

   Preheat the oven to 400°F. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.

   Step 2

   Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and bread crumbs. Season with salt and pepper.

   Step 3

   Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 × 5 inches. Spoon 1 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3 × 2-inch bundle. Repeat with remaining leaves and filling.

   Step 4

   Transfer to a 9 × 13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

2. Fresh Tomato Sauce

   Step 5

   Heat oil in a medium, straight-sided skillet over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.

   Step 6

   Remove from heat, and let stand 10 minutes. Pass through the medium disk of a food mill. The sauce can be refrigerated in an airtight container up to 3 days. Reheat before serving.