Stuffed Swiss Chard

• 3 large bunches Swiss chard
• Coarse salt
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 small leeks, white and pale-green parts only, trimmed, finely chopped, and well washed
• 6 medium scallions, white and pale-green parts only, thinly sliced crosswise
• Freshly ground pepper
• 6 tablespoons pine nuts, toasted
• 3 cups cooked short-grain brown rice
• 1 1/4 cups finely grated aged provolone
• 6 tablespoons fresh ricotta cheese
• 3/4 cup fresh bread crumbs
• Fresh Tomato Sauce (recipe follows)
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 2 pounds ripe tomatoes, coarsely chopped
• 2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• (makes about 2 1/2 cups)

1. Preheat the oven to 400F.
2. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside.
3. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use.
4. Bring a large pot of water to a boil; add a pinch of salt.
5. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds.
6. Lay flat on a baking sheet lined with paper towels to drain.
7. Melt butter with oil in a medium skillet over medium heat.
8. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper.
9. Cook, stirring occasionally, until translucent, about 3 minutes.
10. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more.
11. Transfer to a medium bowl, and add pine nuts; let stand until cool.
12. Stir in rice, cheeses, and bread crumbs.
13. Season with salt and pepper.
14. Place a blanched leaf facedown on a work surface.
15. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends.
16. If using smaller leaves, overlap 2 leaves so they are about 10 x 5 inches.
17. Spoon 1 cup filling about one-third of the way up leaf.
18. Fold bottom of leaf over mixture.
19. Fold in sides.
20. Roll to enclose filling completely, creating a 3 x 2-inch bundle.
21. Repeat with remaining leaves and filling.
22. Transfer to a 9 x 13-inch baking dish.
23. Tent with foil.
24. Bake until heated through, about 15 minutes.
25. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.
26. Heat oil in a medium, straight-sided skillet over medium heat.
27. Add garlic, and cook until fragrant, about 30 seconds.
28. Stir in tomatoes, salt, and pepper.
29. Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.
30. Remove from heat, and let stand 10 minutes.
31. Pass through the medium disk of a food mill.
32. The sauce can be refrigerated in an airtight container up to 3 days.
33. Reheat before serving.

bunches swiss chard, salt, unsalted butter, extravirgin olive oil, leeks, scallions, freshly ground pepper, pine nuts, brown rice, aged provolone, fresh ricotta cheese, bread crumbs, tomato sauce, extravirgin olive oil, garlic, tomatoes, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/stuffed-swiss-chard-392731 (may not work)