Chard Stuffed Parcels: A Savory Twist

Ingredients

Estimated total cost: €20.20 · €3.37/serving

• 1 tablespoon unsalted butterEst. price €0.08–€0.20
• 2 tablespoons extra-virgin olive oil, plus more for brushingEst. price €0.20–€0.50
• Coarse salt and freshly ground pepperEst. price €0.02–€0.05
• 5 cups homemade or reduced-sodium store-bought chicken or vegetable brothEst. price €2.50–€5.00
• 2 large carrots, peeled and cut into 1/8-inch diceEst. price €0.40–€0.80
• 2 tablespoons fresh marjoram leaves (or 1 teaspoon dried)Est. price €0.60–€1.20
• 2 bunches Swiss chard (about 2 pounds), preferably redEst. price €2.00–€4.00
• 1 cup quinoaEst. price €2.00–€4.00
• 2 shallots, finely choppedEst. price €0.30–€0.60
• 1 pound cremini mushrooms, stems removed, caps cleanedEst. price €3.00–€6.00

Steps

1. 1

   Begin by preheating the oven to 350°F. Get ready an ice-water bath for blanching. Bring a generous amount of water to a boil in a large pot. Blanch the chard until it is tender and vibrant green, which should take approximately 2 minutes. Using either tongs or a slotted spoon, carefully transfer the blanched chard to the ice bath to cool down. Once cooled, place the chard on paper towels and gently pat dry. Keep the leaves aside intact without tearing them and proceed by cutting off the stems in a V shape about 1 inch from the bottom of each leaf. Finely chop these stems into pieces measuring around 1/4-inch each.

2. 2

   In a medium saucepan, combine quinoa and 2 1/4 cups of broth. Bring the mixture to a boil and give it a gentle stir. Lower the heat and let it simmer without a lid until the quinoa is tender and has soaked up all the liquid, which should take around 15 minutes. Once ready, transfer the cooked quinoa to a large bowl and keep it warm until serving.

3. 3

   Begin by heating a large sauté pan over medium-high heat. Add butter and oil to the pan. Once the fats are hot, introduce shallots and carrots to the mix. Sauté them together, stirring constantly, until the shallots become translucent, which should take around 1 minute. Next, include mushroom caps, chard stems, along with half a teaspoon of salt; don't forget to season with pepper as well. Allow the vegetables to cook until tender by sautéing them for about 8 minutes, remembering to stir occasionally for even cooking.

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• Cultural note

  Stuffed parcels are a popular dish in many cultures around the world, often filled with a variety of ingredients based on regional preferences. This savory twist on the classic dish combines Italian flavors with a healthy twist, showcasing a fusion of culinary influences.

• Seasonal note

  Swiss chard is in season in the late spring through early fall, making it ideal for preparing this dish during those months. Mushrooms are typically available year-round, providing flexibility in when to make these parcels.

• Health note

  This dish is a good source of protein, fiber, and vitamins A, C, and K. It is low in cholesterol and saturated fat, but relatively high in sodium due to the use of broth. The combination of ingredients offers a nutritious and balanced meal option.