Ground lamb, potatoes, dried currants and fresh oregano rolled in tender Swiss chard leaves create a modern twist on stuffed grape leaves. Make ahead and gently reheat in a large covered skillet with a few tablespoons of water in the bottom; try serving them with plain Greek yogurt for dipping and a few lemon wedges.
Special Diets:
Ingredients
Method
Brown lamb in a large skillet over medium-high heat until cooked through, 8 to 10 minutes.
Remove from heat and carefully tip the skillet to pour off all but about 1 tablespoon of the fat that has accumulated in the pan.
Return to heat, add onion and salt and cook until onion is soft and golden brown, 6 to 8 minutes.
Lower heat to medium and stir in currants, oregano, garlic, potato and 3 tablespoons water.
Cover and cook until potato is tender, about 20 minutes more.
Remove from heat and mash potato into lamb mixture with a fork. Set aside.
Meanwhile, bring a large pot of salted water to a boil.
Working in batches, add chard leaves a few at a time, stirring gently until wilted and just tender, about 30 seconds.
Carefully transfer to a paper-towel-lined baking sheet and pat dry.
Spoon some of the lamb mixture into the center of each chard leaf and roll up snugly, tucking in the ends.
Serve immediately, or refrigerate until ready to serve.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.