Swiss chard has always been the overlooked part of the simanim. Every Rosh Hashanah table has its apples and honey, its pomegranates, its round challah, and then there is the chard, quietly sitting in the corner, eaten dutifully because tradition calls for it rather than because anyone is particularly excited about it. I wanted to change that.
The blessing we recite over chard on Rosh Hashanah asks that our adversaries be removed from our lives, that the new year bring us protection and peace. It is a powerful intention for a vegetable that deserves far better than a quick blanch and a prayer. So I developed these stuffed swiss chard rolls to give the simanim the moment it deserves, something so delicious that your guests will actually look forward to it.
The filling is fragrant with caramelized onions, fresh mint and parsley, sweet prunes, toasted pine nuts and pomegranate molasses, all wrapped in tender blanched chard and baked in a rich pomegranate sauce. Beautiful, meaningful and the kind of dish that makes people ask for the recipe before the meal is even over.
Stuffed Swiss Chard Rolls with Quinoa and Pomegranate Molasses
Ingredients
- 1 bunch swiss chard
- 1 large onion finely diced
- 2 tbsp olive oil
- 1½ cups cooked quinoa
- ½ cup mint finely chopped
- ½ cup parsley finely chopped
- 4 large prunes chopped small
- 3 tbsp pinenuts
- ¼ tsp cinnamon
- ¼ tsp allspice
- ¼ cup pomegranate molasses plus 2 tbsp, divided
- kosher salt
Instructions
- Prepare a large bowl with an ice bath. Bring a large pot of water to a boil. Add the leafy part of the chard to the pot for 30 seconds and then put directly into the ice bath to stop the cooking. Do this with 2-3 pieces at a time. Place the blanched chard between clean kitchen towels to dry while you make the filling.
- In a frying pan set on medium heat, add olive oil and diced onions and cook until softened and starting to brown, about 15 minutes, stirring every so often. Season with salt and set aside to cool.
- In a large mixing bowl add the quinoa, mint, parsley, prunes, pine nuts, cinnamon, allspice, 2 tbsp of pomegranate molasses and season generously with salt. Add in the cooled onions and mix well to combine.
- On a cutting board place one leaf of swiss chard and use a paring knife to remove the hard stem. (Set these aside for another use.) Each leaf of chard should divide into 2 or 3 pieces. Aim for pieces large enough to hold a tablespoon of filling and roll closed, about a 3-in square. They won't be perfect and that's ok.
- Preheat the oven to 375°.
- Place a tablespoon of filling in the center of the leaf. Fold the left and right sides over the filling, then fold the top down and roll forward tightly into a compact roll. Place the roll into an oven safe baking dish and repeat with remaining chard and filling.
- Stir together remaining ¼ cup of pomegranate molasses, ¼ cup of water and a pinch of salt. Pour the mixture over the chard leaves, cover the baking dish with aluminum foil and bake for 20-25 minutes until the rolls are heated through and the sauce has thickened slightly.