What To Do With All That Swiss Chard
Swiss Chard is one of my favorite greens to grow in the garden; however, one thing becomes rapidly clear when growing Swiss Chard, it is very prolific. In fact, it’s easy to run out of ideas on what to make with this delicious cut-and-come-again green. So, with my garden in full swing, I am currently creating new veggie recipes to make this summer harvest as tasty as possible. One way that I love to use my bounty of Swiss Chard is in a traditional Polish dish that I was raised with called Golumpki, otherwise know as Golabki, Stuffed Cabbage or Cabbage Rolls.
This family recipe usually calls for cabbage; however, I have a ton of Swiss Chard and did not grow cabbage this season. One thing to know about me is that I am Polish and Italian, so the fusion is real! Both sides make amazing food, so why else wouldn’t my wires get crossed; in a good way. Na Zdrowie! (Nah zdrov-e-yay) “To Health!” or “Bless You.”
If you like video recipes, Click here to watch my Swiss Chard Golumpki video.
Swiss Chard Golumpki Recipe:
- 16 Swiss Chard Large Leaves
- 2 lbs of ground meat (turkey or beef)
- 1 cups brown rice (uncooked)
- 1 medium onion
- 7 garlic cloves
- 1 bell pepper (optional)
- 6 mushrooms (optional)
- 3 tbsp olive oil
- salt and pepper to taste
- 2 large cans tomato juice (use enough to cover over the Golumpki). Thin sauce (meaning not thick lol) can also be used instead of juice – but Golumpki must remain submerged under juice/thin sauce so that the meat and rice can cook.
Let’s Get Rolling:
- Saute onions, garlic, bell pepper, mushrooms, olive oil, salt and pepper to taste
- Mix together the meat, rice and sauteed veggies. Once thoroughly mixed, it’s time to roll!
- Use approximately 3 tbsp of mixture in each roll.
- Single, large leaves are best, but if the leaves are smaller you can use 2 leaves to make your rolls. Watch video for proper rolling technique.
- Pour a little tomato juice in bottom of crock pot before filling with rolls.
- Stack rolls inside crock pot as you go along.
- Pour tomato juice over Golumpki, completely submerging the rolls.
- Make sure to check them from time to time and top off the rolls, as tomato juice will evaporate and absorb into the rolls.
- Cook for approximately 1 hour in crock pot on low. Keep in mind, each crock pot heats differently, so time is based on a preheated crock pot – not a cold start.)
- Check after 30 minutes, the leaves should start to change color (from fresh forest green to a cooked, dark army green).
- Do not stop cooking until the rice is completely cooked (check).
- Once the rice and meat are thoroughly cooked and the leaves are tender the Golumpki is ready!
Special Credits to my Babcha and Momma for teaching me to make Golumpki.