Chard Molerole (molay rolay) Kassy McKee
Ingredients
8.5 oz. can of corn
½ cup Cottage cheese
1 egg
Pinch of nutmeg
Pinch of cumin
Olive oil
Onion
3 cloves garlic
14.5 oz. can diced tomatoes
1 Tsp. Chili powder
I Tbsp. Cocoa powder
8 Large chard leaves
¼ cup chopped Cilantro
4 oz. Pepper Jack cheese
Directions
For filling combine corn, cottage cheese, egg, nutmeg, cumin.
For sauce chop the onion sauté in olive oil two minutes then add chopped garlic sauté another minute. Add tomatoes, chili powder and cocoa cook slowly 5 minutes.
Fill the chard leaves with the filling length wise.
Cover with sauce, then the cilantro and then the pepper jack.
Bake 20 minutes at 350.
Swiss Chard Green Smoothie with Lime and Banana
Ingredients
2-3 cups Swiss chard, destemmed and roughly chopped
1-2 large bananas, fresh or frozen
1/2 lime, chopped
1 cup ice
Directions
In a blender, preferably a powerful one like Blendtec or Vitamix, add chopped Swiss chard leaves, bananas, lime and ice. Blend on the highest speed until smooth and creamy.
Total time: 5 minutes Yield: 4 cups
Wilted Swiss Chard
Ingredients
- 1 small bunch ruby Swiss chard
- 1 small bunch green Swiss chard
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and thinly sliced lengthwise
- Salt and freshly ground pepper
Directions
- Remove the stalks from the leaves: Hold the leaf in one hand, and gently pull out the thick stalk with the other. Cut the stalks into 2-inch-long pieces. Stack the leaves, and cut them crosswise into 4-inch-wide strips.
- Heat the olive oil in a large skillet set over medium-low heat. Add the garlic, and cook just until golden. Remove and reserve the garlic. Add the stalks. Cook, stirring, 2 to 3 minutes to soften slightly. Add 3 tablespoons water, cover, and steam until firm but tender, 4 to 6 minutes.
- Add leaves, cover, and cook until wilted, about 3 minutes. Sprinkle with the reserved garlic, and season with salt and pepper. Serve warm
Serves 4
congolina 
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