Stuffed Chard Leaves
rec.food.cooking/Chris
Serves 6-8

A great recipe from "Laurel's Kitchen" cookbook

1 onion, chopped
1 tablespoon oil
2 1/2 cups cooked brown rice
1 1/2 cups low-fat cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 teaspoon dill weed
salt
16 large Swiss chard leaves

Saute onion in oil. Mix all ingredients except chard. Rinse and dry chard. Remove stem, including the fat part of rib that extends up base of the leaf. Place 2 tablespoons or more of filling on the underside of leaf and fold up into a square packet. Place in a steamer basket and steam 15 minutes. Or, place seam-side down in a greased casserole, cover and bake at 350 for 30 minutes.

Note: I find these do not keep well as leftovers after cooked, so I make up the entire recipe and leave the extras uncooked, steaming them up the day they'll be eaten.