I picked up a gorgeous bag of freshly picked swiss chard from Murray's Garden (you read that correctly, they now sell produce from their local organic farm, Murray Meadows!). I got home and stared at the swiss chard. I was stumped. The only thing I ever really did with chard was stir fry it, but I was feeling far more adventurous, so I fired up the barbecue and away I went.
Here's a step by step breakdown of how I made these swiss chard pockets (inspired by Savage Feast).
Step 1: Wash chard and remove the stalk that runs up the middle of the chard. This means you'll end up dividing one leaf into two leaves.
Step 2: Steam chard for about one minute. Remove from heat and let cool.
Step 3: Whip up a filling. I used a smashed chickpea salad but possibilities for fillings are endless! Smashed chickpea salad went like this:
Step 1: Wash chard and remove the stalk that runs up the middle of the chard. This means you'll end up dividing one leaf into two leaves.
Step 2: Steam chard for about one minute. Remove from heat and let cool.
Step 3: Whip up a filling. I used a smashed chickpea salad but possibilities for fillings are endless! Smashed chickpea salad went like this:
- Drain and rinse a can of chickpeas.
- In a large bowl, smash the chickpeas with a potato masher until it reaches your desired consistency (I like mine a little chunky).
- Add the same type of ingredients that you would add to a tuna or chicken salad. I used: 1-2 Tbsp mayo, 1/2 Tbsp mustard, 2-4 Tbsp lemon juice, 1/3 cup celery (chopped), 1/3 cup cherry tomatoes (halved), 1/4 cup red onion (chopped), salt and pepper to taste.
- Mix all ingredients together until you have a tasty chickpea salad
Step 4: Cross two leaves of chard over one another, like a cross (see picture below).
Step 5: Spoon a heaping tablespoon of filling onto the centre of the chard. Wrap the chard tightly around the filling forming a pocket.
Step 5: Spoon a heaping tablespoon of filling onto the centre of the chard. Wrap the chard tightly around the filling forming a pocket.
Step 6: Generously brush both sides of the chard pockets with canola oil. This is to prevent them from sticking to the grill. You may want to oil your grill as well.
Step 7: Gently place the chard pockets on the grill over medium heat. Once they are browned (about 2-3 minutes) flip them over and allow them to brown on the other side (another 2-3 minutes).
Step 7: Gently place the chard pockets on the grill over medium heat. Once they are browned (about 2-3 minutes) flip them over and allow them to brown on the other side (another 2-3 minutes).
Step 8: Gently remove from the grill and serve!
Recipe: Barbecued Swiss Chard stuffed with Smashed Chickpea Salad
Ingredients:
Swiss Chard - about 1 leaf per pocket
Chickpeas - 1 can
Mayonaise - 1-2 Tbsp
Mustard 1-2 Tbsp
Lemon Juice - 2-4 Tbsp
Celery, chopped - 1/3 cup
Cherry tomatoes, halved - 1/3 cup
Red onion, chopped - 1/4 cup
Salt & Pepper - to taste
Canola Oil - 1/4 to 1/3 cup
Directions:
1. Preheat your barbecue on medium heat. Wash the chard and remove the stalk that runs up the middle of the chard. This means you'll end up dividing one leaf into two leaves.
2. Steam the chard for about one minute. Remove from heat and let cool.
3. Combine remaining ingredients (except the oil) to make the chickpea salad:
5. Spoon a heaping tablespoon of filling onto the centre of the chard. Wrap the chard tightly around the filling by folding over each arm of the chard cross into a pocket.
6. Generously brush both sides of the chard pockets with canola oil. This is to prevent them from sticking to the grill. You may want to oil your grill as well.
7. Gently place the chard pockets on the grill over medium heat. Once they are browned (about 2-3 minutes) flip them over and allow them to brown on the other side (another 2-3 minutes).
Step 8: Gently remove from the grill and serve!
Swiss Chard - about 1 leaf per pocket
Chickpeas - 1 can
Mayonaise - 1-2 Tbsp
Mustard 1-2 Tbsp
Lemon Juice - 2-4 Tbsp
Celery, chopped - 1/3 cup
Cherry tomatoes, halved - 1/3 cup
Red onion, chopped - 1/4 cup
Salt & Pepper - to taste
Canola Oil - 1/4 to 1/3 cup
Directions:
1. Preheat your barbecue on medium heat. Wash the chard and remove the stalk that runs up the middle of the chard. This means you'll end up dividing one leaf into two leaves.
2. Steam the chard for about one minute. Remove from heat and let cool.
3. Combine remaining ingredients (except the oil) to make the chickpea salad:
- Drain and rinse a can of chickpeas.
- In a large bowl, smash the chickpeas with a potato masher until it reaches your desired consistency (I like mine a little chunky).
- Add the remaining ingredients and mix well.
5. Spoon a heaping tablespoon of filling onto the centre of the chard. Wrap the chard tightly around the filling by folding over each arm of the chard cross into a pocket.
6. Generously brush both sides of the chard pockets with canola oil. This is to prevent them from sticking to the grill. You may want to oil your grill as well.
7. Gently place the chard pockets on the grill over medium heat. Once they are browned (about 2-3 minutes) flip them over and allow them to brown on the other side (another 2-3 minutes).
Step 8: Gently remove from the grill and serve!
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