Swiss Chard Stuffed with Meat and Rice

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, garlic, cumin, paprika, rice, olive oil, salt and black pepper until evenly combined.

To assemble

1. 2
   Dip the Swiss chard leaves in a pot of boiling water 2 minutes, until pliable. Drain and let cool.

   StoveWide, shallow potColander
2. 3
   Remove the tough vein from each leaf.

   KnifeCutting board
3. 4
   Place a little of the mixture in the center of each leaf, fold in both sides and roll up.
4. 5
   Arrange the rolls tightly in a wide pot, seam side down.

   Wide, shallow pot
5. 6
   Mix the tomatoes, sugar, lemon juice and salt and pour over the rolls.
6. 7
   Add the water until it covers the rolls completely.
7. 8
   Set an inverted plate on the rolls so they don't come apart while cooking.

   💡The plate keeps the rolls packed and whole while cooking, so they don't float or open.
8. 9
   Bring to a boil. Turn down the heat, cover and simmer 50–60 minutes, until the rice and meat are done.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 10
   Serve hot with lemon and yogurt.