Lamb Stuffed Chard Leaves

Prep: 20 mins / Cook: 55 mins / Total: 1 hr 15 minutes / Servings: 8

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
16 large leaves (768g)  swiss chard137.92015.3630.7215.36015.36
1 1/2 lb (681g)  fresh tomatoes, washed, dried and coursely chopped123.4807.4926.197.49018.7
1 medium (110g)  onion, diced440110208
1 tbsp (6g)  fresh ginger, minced or grated4.
4 each (12g)  garlic cloves, minced16004004
1/4 cup (54g)  extra virgin olive oil477.55400000
1 tsp (2g)  cinnamon, ground and divided4.
1 tsp (2g)  coriander seed, ground and divided5.
1/2 tsp (1g)  cayenne pepper, ground and divided2.
2 lbs (908g)  ground lamb2563.29208.92152.670000
2 large (100g)  eggs14310131001
1/4 cup (33.75g)  pine nuts, toasted227.25234.54.51.2503.25
1/4 cup (36.25g)  raisins, chopped123.25.251.2532.751.5031.25
salt and fresh cracked black pepper, to taste0000000
Per Serving:484.2837.09g24.49g14.18g3.72g0g10.46g *


  1. Place a large pot of water on the stove to boil. About 2 gallons of water will do.
  2. Pre-heat oven to 350 F.
  3. Being careful not to tear the chard leaves, cut the rib from the center of each leaf.
  4. Once the water begins to boil, add a nice sprinkle of salt to the water. Organize a large bowl filled with ice water and set it close by. Add the chard leaves to the boiling water. Allow them to boil until soft and pliable, about 45 to 60 seconds. Remove them from the boiling water (with a slotted spoon, or simply by pouring it into a strainer). Quickly plunge the leaves into the bowl of ice water and move them around until the leaves are sufficiently chilled. Dry the leaves on paper towels. They don't need to be super dry, but they shouldn't be water logged, either. Just "dry enough".
  5. Mix together the tomatoes, onions, garlic, ginger and olive oil with half of each: cinnamon, coriander and cayenne. Sprinkle with a bit of salt and pepper. Mix well.
  6. Place about one-fourth of the tomato sauce on the bottom of a standard casserole dish (13"x9").
  7. In a bowl, mix the ground lamb, eggs, pine nuts, raisins and half of each: cinnamon, coriander and cayenne. Blend well with a little salt and pepper.
  8. Place a chard leaf on the counter top and form a nice big sheet. Usually this means overlapping the two halves, forming a bit of a seam where the large rib used to be. Place a nice sized log of the ground lamb mixture about 2/3rds of the way down from the top of the sheet. Fold the bottom portion of the leaf over the meat, then fold the two side flaps over the meat. Finally, roll the whole meat log towards the tip of the remaining flap, leaving the tip of the flap on the bottom of the roll. Place the stuffed chard in the bottom of the casserole pan. Repeat this process until all 16 stuffed leaves are in the pan.
  9. Cover the chard leaves with the remaining sauce and spread it evenly.
  10. Cover the pan (with a lid or foil) and bake for about 50 minutes, or until the internal temperature of the stuffed chard reaches 155 F. Remove from the oven and allow to sit for at least 10 minutes.
  11. Serve!