Stuffed Chard

• 1 14 lbs ground veal or 1 14 lbs ground beef or 1 14 lbs ground turkey
• 14 lb ground lean pork (optional, add 1/4lb of main meat choice instead if you omit the pork)
• 1 large garlic clove, chopped
• 14 teaspoon nutmeg
• 12 teaspoon pepper
• 1 teaspoon salt
• 14 cup parsley
• 1 teaspoon fresh oregano or 12 teaspoon dried oregano
• 1 teaspoon fresh thyme or 12 teaspoon dried thyme
• 12 teaspoon Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 1 egg, beaten
• 14 cup milk
• 15 chard leaves, large, stems removed and reserved
• 2 tablespoons butter
• 2 medium onions, chopped
• 2 cups chicken stock
• 2 tablespoons lemon juice
• 1 -2 tablespoon olive oil
• lemon slice
• fresh yogurt
• sour cream

1. Mix meat filling ingredients well and set aside.
2. Immerse chard leaves, 4-5 at a time, in boiling water until limp.
3. Drain well, discard water.
4. Lay chard leaves out flat.
5. Mound meat filling in center.
6. Fold sides of leaves over center, then fold top and bottom over.
7. Roll each leaf into a compact bundle.
8. Finely chop reserved chard leaves.
9. Melt butter over medium heat and saute onions and chopped chard until onion is soft.
10. Lay chard bundles on top of sauted vegetables, add chicken stock and sprinkle with lemon juice.
11. Drizzle 1-2 tbsp of olive oil over bundles.
12. Simmer until done, approximately 35 minutes, over low heat.
13. To serve, place a few bundles in a bowl and pour the broth into the bowl until they are half-covered.
14. then put a double or two of plain yogurt or sour cream on top.
15. Enjoy!

ground veal, ground lean pork, garlic, nutmeg, pepper, salt, parsley, fresh oregano, thyme, tabasco sauce, worcestershire sauce, egg, milk, chard, butter, onions, chicken stock, lemon juice, olive oil, lemon slice, fresh yogurt, sour cream

Taken from www.food.com/recipe/stuffed-chard-335400 (may not work)