Swiss Chard Purses with Sausage Stuffing

Ingredients for Swiss Chard Purses with Sausage Stuffing

• 1200ml cubed (1-inch) day-old bread (from a baguette or country loaf)

• 2 cups whole milk

• 2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (475ml )

• 70ml extra-virgin olive oil

• 450g bulk sausage (sweet Italian or breakfast sausage)

• 900g large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 2 large eggs, lightly beaten

• 120ml reduced-sodium chicken broth

How to make Swiss Chard Purses with Sausage Stuffing

Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl.

Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoons salt, and 1/4 teaspoons pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper into eggs, then stir eggs into bread mixture.

Wash leek strips, then blanch in a large pot of boiling salted water , uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander.

Put oven rack in middle position and preheat oven to 177°C.

Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 60ml stuffing in centre, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner.

Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.