Battered Stuffed Swiss Chard Rolls

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These Battered Stuffed Swiss Chard Rolls are a traditional homemade comfort food featuring tender Swiss chard leaves filled with a juicy seasoned beef mixture, coated in a light and fluffy egg batter, fried until golden, and served over a rich tomato sauce. They’re hearty, flavorful, and perfect for a family meal.

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: About 1 hour 20 minutes
Servings: 6

Ingredients

For the Swiss Chard

  • 12 large Swiss chard leaves
  • Water, for blanching
  • 1 tablespoon salt
  • Ice water, for cooling the leaves

For the Filling

  • 500 g (1 pound) ground beef
    (or use half ground beef and half ground pork)
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tomatoes, finely diced
  • ¼ cup cooked rice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 tablespoon vegetable oil

For the Batter

  • 4 large eggs, separated
  • ¼ teaspoon cream of tartar (or a few drops of lemon juice, optional)
  • ¼ cup all-purpose flour
  • Vegetable oil, for frying

For the Tomato Sauce

  • 5 ripe tomatoes
  • ¼ onion
  • 2 garlic cloves
  • 1 cup chicken broth or water
  • Salt, to taste
  • 1 tablespoon vegetable oil

Instructions

Step 1: Blanch the Swiss Chard

Wash the Swiss chard leaves thoroughly and trim away any damaged areas.

Bring a large pot of water to a boil and add the salt.

Blanch the leaves for 40–60 seconds, just until softened.

Immediately transfer them to a bowl of ice water to stop the cooking and preserve their bright green color.

Drain well and gently pat dry with paper towels or a clean kitchen towel.

Step 2: Prepare the Filling

Heat the oil in a large skillet over medium heat.

Add the chopped onion and cook until softened and translucent, about 3–4 minutes.

Stir in the garlic and cook for 30 seconds.

Add the ground beef (or beef and pork mixture), breaking it apart as it cooks.

Cook until browned.

Add the diced tomatoes and cook until softened and most of the liquid has evaporated.

Stir in:

  • Cooked rice
  • Parsley
  • Oregano
  • Ground cumin

Season with salt and black pepper.

Cook for another 3–5 minutes, until the filling is moist but not watery.

Remove from the heat and allow it to cool slightly.

Step 3: Assemble the Rolls

Lay one Swiss chard leaf flat on a clean surface.

If the center stem is very thick, carefully trim it down with a knife without cutting through the leaf.

Place 2–3 tablespoons of filling in the center.

Fold the sides over the filling, then roll it up tightly like a burrito, making sure the filling is completely enclosed.

Repeat with the remaining leaves.

Step 4: Prepare the Batter

Place the egg whites in a clean, dry bowl.

Beat until foamy.

Add the cream of tartar or lemon juice, if using, and continue beating until stiff peaks form.

Gently fold in the egg yolks one at a time, being careful not to deflate the egg whites.

Place the flour on a plate.

Lightly coat each Swiss chard roll with flour, shaking off any excess.

Then dip each roll into the egg batter, coating it completely.

Step 5: Fry the Rolls

Heat enough vegetable oil in a large skillet over medium heat.

Carefully place the battered rolls into the hot oil.

Fry in batches of 2–3 rolls at a time for about 2 minutes per side, turning carefully until evenly golden brown.

Transfer to a wire rack or paper towel-lined plate to drain.

Step 6: Prepare the Tomato Sauce

Bring the tomatoes to a boil until softened.

Transfer them to a blender along with:

  • Onion
  • Garlic
  • Chicken broth (or water)

Blend until smooth.

Heat the tablespoon of oil in a saucepan.

Carefully pour in the tomato mixture.

Simmer over medium heat for about 10 minutes, stirring occasionally.

Season with salt to taste.

Cook until the sauce thickens slightly.

Step 7: Serve

Spoon a generous layer of warm tomato sauce onto each plate.

Place the battered Swiss chard rolls on top.

Drizzle with additional sauce if desired.

Serve immediately.

Serving Suggestions

These Swiss chard rolls pair wonderfully with:

  • Mexican red rice
  • Pinto or black beans
  • Fresh corn tortillas
  • Warm crusty bread
  • Simple green salad

Tips for the Best Stuffed Swiss Chard Rolls

  • Don’t overcook the Swiss chard leaves—they should be tender but still sturdy enough to roll.
  • Allow the filling to cool before assembling the rolls.
  • Avoid overly wet filling, which can cause the rolls to fall apart.
  • A light coating of flour helps the egg batter stick better.
  • Beat the egg whites in a completely clean, grease-free bowl for maximum volume.
  • Fry over medium heat so the batter cooks evenly without burning.
  • Don’t overcrowd the pan, as this lowers the oil temperature.

Delicious Variations

Try adding one or more of these to the filling:

  • Crumbled queso fresco
  • Shredded carrots
  • Diced cooked potatoes
  • Mozzarella cheese
  • Spinach
  • Chopped mushrooms

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a 350°F (175°C) oven for 10–15 minutes, or warm them in a skillet with a little tomato sauce until heated through.

These Battered Stuffed Swiss Chard Rolls are a delicious homemade dish with tender greens, a savory meat filling, a light golden coating, and a rich tomato sauce. They’re perfect for a comforting family dinner and are sure to become a favorite at your table! 🌿🍅✨

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