Goat Cheese Stuffed Chard with Tapenade Dressing
Source: Olivier Said, Kitchen on Fire
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 15, 2014.
Serves 6 to 8
INGREDIENTS
Tapenade Dressing
1 cup black olives, pitted and finely chopped
2 tablespoons capers, rinsed and finely chopped
2 tablespoons finely chopped anchovies
2 cloves garlic, minced
1 tablespoon lemon zest
1 to 2 teaspoons lemon juice
2 teaspoons Ouzo (optional)
5 to 6 tablespoons olive oil
Salt and ground black pepper
Chard Rolls
3 bunches (about 24 leaves) Swiss chard (or substitute collard greens)
12 ounces fresh soft goat cheese
¼ cup olive oil
¼ cup finely chopped flat-leaf parsley
Salt and ground black pepper
¼ cup finely chopped fresh mint
4 to 6 tablespoons honey
PREPARATION
1. To make the dressing, combine the olives, capers, anchovies, garlic, lemon zest, lemon juice, and Ouzo (if using) in a food processor and pulse for a few minutes. While the processor is running, gradually add the olive oil to the desired consistency. Add more oil for a thinner consistency, less oil for a thicker consistency. Season to taste with salt and pepper.
2. Wash the leaves thoroughly and trim away any fibrous stems. Bring a large pot of water to a boil. When the water has boiled, salt it generously. Blanch each leaf individually in the water until just tender, about 20 seconds (1 minute for collards). Drain in a colander, laying the leaves flat against the sides of the colander.
3. Mix together the goat cheese, olive oil, parsley, and mint in a medium bowl with a fork until thoroughly combined. Season to taste with salt and pepper. Lay out 6 leaves on a work surface at a time. Place about 2 tablespoons of the goat cheese mixture on each leaf and gently spread out over the leaf. Roll and fold the leaves into individual logs about 3 or 4 inches wide. Set the rolls on a platter and spoon the dressing on top. Drizzle with honey and serve at room temperature.
