Chard Leaves with Mushroom Stuffing

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Chard Leaves with Mushroom Stuffing
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Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
142
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie142 cal.(7 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.2 μg(16 %)
Vitamin E1.8 mg(15 %)
Vitamin K5.7 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin10 mg(83 %)
Vitamin B₆0.2 mg(14 %)
Folate72 μg(24 %)
Pantothenic acid3.1 mg(52 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43 mg(45 %)
Potassium783 mg(20 %)
Calcium79 mg(8 %)
Magnesium72 mg(24 %)
Iron3 mg(20 %)
Iodine6 μg(3 %)
Zinc1.8 mg(23 %)
Saturated fatty acids6.2 g
Uric acid137 mg
Cholesterol25 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
12 large Chard leaf (Red chard)
salt
400 grams Porcini mushroom (may be substituted)
1 Red onion
3 garlic cloves
4 Tomatoes
1 Tbsp butter
freshly ground peppers
30 grams melted butter
How healthy are the main ingredients?
Porcini mushroomChard leafsaltoniongarlic cloveTomato

Preparation steps

1.

Break chard leaves free from stems and blanch in boiling salted water for about 1 minute. Immediately plunge into ice water, drain and press each leaf between 2 sheets of paper towels to dry. Cut chard stalks into small pieces. Rinse mushrooms, cut in half and slice. Peel onion and garlic and finely chop. Rinse tomatoes, remove seeds and cut into cubes.

2.

Heat butter in a pan and fry mushrooms on all sides until well browned. If necessary, let excess liquid evaporate. Saute onions and garlic, season with salt and pepper, stir in tomatoes and chard stalks and simmer for 2-3 minutes while occasionally stirring. Pour over a baking sheet to cool.

3.

Preheat oven to 150°C (approximately 300°F).

4.

Arrange chard leaves on a flat work surface. Spread filling onto center of leaves and fold sides over to seal. Secure leaves with kitchen twine. Place on a baking sheet lined with baking paper and brush with melted butter. Cook for about 20 minutes. Serve warm.