Chard is one of those versatile
leafy greens that can be enjoyed either raw or cooked. And its large leaves
make it a perfect candidate for wrapping something in—like spicy ground pork and
vegetables with delicious Szechuan flavors.
Szechuan
cuisine typically features bold, pungent flavors with plenty of heat and
aromatic ingredients like garlic and ginger. Unlike other Asian sauces that are
soy- or sesame-based, Szechuan sauces tend to be tomato based, particularly
pureed tomatoes or simply tomato sauce. Another common ingredient in Szechuan
sauces is sherry. If you don’t have sherry on hand, substitute a light-bodied
white or red wine.
Note: Chard leaves are light and tender so they don’t need to be pre-cooked
before rolling up (like cabbage leaves, for instance); however, they do have
thick, tough bottom stems and ribs that need to be removed. Simply cut off the
stem below the bottom of a leaf, then lay the leaf on a work surface and run a
knife along the edges of the center rib about two inches up from the bottom. Press
the remaining center rib against the work surface, gently crushing it to make
it more pliable for rolling. When you’re ready to add the filling, pull
together the separated pieces at the bottom of the leaf, overlapping them
before placing the filling on top:
|
Cut off bottom stem and portion of center rib |
|
Crush remaining rib to soften |
|
Overlap the bottom pieces before filling |
Ingredients
- 1
8-oz can tomato sauce
- 1/4
cup dry sherry
- 2
tbsp rice vinegar
- 2
tbsp white sugar
- sea
salt
- 1
tbsp peanut oil
- 3
red Thai chiles, finely chopped
- 2
garlic cloves, finely chopped
- 2
scallions, thinly sliced
- 1/2
cup finely chopped carrot
- 1-inch
piece of ginger, peeled and finely chopped
- 1
lb ground pork
- 8 large chard leaves, prepared as noted above
- steamed white rice, for
serving
|
Prepared Filling Ingredients |
Preparation
- Preheat
the oven to 350° F.
- Combine
the tomato sauce, sherry, vinegar, and sugar in a bowl and season with salt.
Stir well to dissolve the sugar. Set aside.
|
Tomato Sauce Mixture |
- Heat
a large skillet over medium heat and add the peanut oil. Add the Thai chiles,
garlic, scallions, carrot, and ginger. Cook, stirring frequently, until the
carrot begins to soften, 5-6 minutes.
- Add
the pork and season with salt. Cook, breaking up the meat, until just cooked
through and the liquid is absorbed, 8-9 minutes.
- Add
2/3 cup of the reserved tomato sauce mixture. Increase the heat to medium-high
and cook, stirring frequently, until thickened, 3 minutes. Remove from the heat
and let cool 10 minutes. Tip: Divide the pork mixture into 8 even sections to make judging the filling portions easier.
|
Chile Mixture Beginning to Cook |
|
Pork Added |
|
Pork with Tomato Sauce Mixture |
|
Divide the cooked pork into 8 sections |
- Lay a prepared chard leaf on
a work surface with the bottom toward you. Spoon about 3 tablespoons of the pork mixture onto the leaf 1 inch from the
bottom. Roll up tightly, tucking in the sides as you go.
- Place the stuffed chard wrap
seam-side down in an 11 X 7-inch baking dish and repeat with the remaining
leaves and pork mixture, setting the wraps snuggly side by side in the dish. Pour
the remaining tomato sauce mixture over top.
- Cover tightly with foil and
place in the oven until the chard softens and the filling is hot, 10 minutes.
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Spoon on Filling |
|
Roll up Tightly |
|
Stuffed Chard |
|
Ready to Bake |
|
Baked Chard Wraps |
Divide the rice among 4 plates. Place 2 chard wraps
on top of each, spooning some of the tomato sauce from the dish overtop as
well. Serve hot.
|
Chard Wraps with Szechuan Pork |
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