Stuffed Swiss Chard Rolls

Fresh swiss rainbow chard

Serves: 12 | Prep time: 25 minutes | Cook time: 40 minutes | Cool Time: 50 minutes


  • 1 bunch Swiss chard 
  • 2 Tbsp. olive oil 
  • 1 large onion, finely chopped 
  • 2 large cloves garlic, minced 
  • 250g cooked brown rice 
  • 1 small bunch fresh parsley, finely chopped
  • 2 Tbsp. fresh basil, finely chopped 
  • 2 tomatoes, chopped 
  • 250ml tomato sauce 
  • 60g Parmesan cheese 
  • Salt, to taste Black 
  • pepper, to taste


  1. Bring a large pot of water to a boil, and submerge chard for 20-30 seconds. Set aside 120ml of water. Immediately transfer the chard to a bowl of cold water and drain.
  2. Cut chard stalks from the leaves, and dice them about 1cm. Heat 1 Tbsp. of oil in a large, heavy skillet over medium-low heat. Add onion and cook, stirring until very soft.
  3. Add chard stems and salt, and cook until stems are tender (about 5 minutes). Add tomato and cook another 2 minutes. Add garlic, and cook about 30 seconds more.
  4. Remove the skillet from the heat, preheat the oven to 175° C, and lightly oil a baking dish large enough to accommodate the chard rolls.
  5. In a large bowl, mix together rice, cooked ingredients, and fresh herbs to create the filling. 
  6. Place about 2 Tbsp. of filling on each chard leaf and roll.Place rolls in the baking dish and top with tomato sauce and Parmesan cheese. Cover with foil and bake 20 minutes, or until chard rolls are hot and the leaves are tender. Uncover and bake an additional 5 minutes, and enjoy!

Recipe Credit: Karen Hartman