Chard is a great source of vitamins K and C, as well as mineral such as iron and potassium.
If you're vegetarian, simply replace the sausage with a plant-based alternative.
- 8 ½ ounces Pastry flour (substitute all-purpose flour)
- ¼ cup milk (low-fat)
- 2 ounces Cream cheese (0.2% fat)
- 2 eggs (large)
- ½ handful parsley
- ½ handful Chives
- 3 sprigs thyme
- 1 onion
- 1 teaspoon butter (unsalted)
- 6 ounces Italian sausage
- 3 ½ ounces Salami
- 2 ½ ounces Smoked bacon
- black pepper (freshly ground)
- 16 large Chard leaf
- salt (kosher)
- 1 ¼ cups Vegetable broth
- 1 ¼ cups milk (low-fat)
- Nutmeg (freshly grated)
- 2 tablespoons white wine (dry)
For the filling, mix the flour with the milk, well-drained cream cheese, eggs and approximately 2 ounces of water. Let rise for 30 minutes.
Rinse the herbs, shake dry and finely chop. Peel and finely chop the onion. Melt the butter in a pan and sweat the onion. Mix in half of thyme, parsley and chives. Remove from heat, let cool slightly and stir into the batter. Dice the sausages and bacon finely and add in. Season with pepper. Blanch the chard leaves in a large pot of boiling salted water. Put in ice water, then spread on a kitchen towel and pat dry. Put 1-2 tablespoons of the filling on each leaf and roll up the sides. Turn inwards and fasten with a toothpick.
Boil the broth with the milk and remaining thyme. Put in half of the chard wraps and simmer for 10-15 minutes until done. Keep warm while cooking the other half. Season the sauce with salt, pepper, nutmeg and a dash of wine. Serve the chard wraps on plates with the sauce. Pairs well with boiled potatoes.