Stuffed Swiss Chard Rolls with Quinoa and Pomegranate Molasses

Stuffed Swiss Chard Rolls with Quinoa and Pomegranate Molasses

Tender swiss chard leaves blanched and stuffed with a filling of quinoa, caramelized onions, fresh mint, parsley, prunes and pine nuts, brought together with pomegranate molasses and warm spices. A stunning and meaningful addition to any Rosh Hashanah table that is as beautiful to look at as it is to eat.

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Prep Time 30

Cook Time 25

Course Side Dish

Cuisine Mediterranean, middle eastern, Rosh Hashanah

Servings 30 rolls

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.

Notes

If making this dish ahead of time to freeze, wait to top with pomegranate molasses and bake until the day of Rosh Hashanah.

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