Chard Leaves with Mushroom Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
Preheat oven to 150°C (approximately 300°F).
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.
