Stuffed Swiss Chard Rolls

Stuffed Swiss Chard Rolls – Serves 6


  • 6 cups      water, divided
  • 1 cup medium or coarse bulgur wheat
  • 2 Tablespoons olive oil, divided
  • 1 small onion, grated
  • 1 clove garlic, minced
  • 1 teaspoon salt, divided
  • 1 28 oz. can crushed tomatoes
  •  1 teaspoon brown sugar
  • 1 tablespoon red wine vinegar
  • 18 medium Swiss chard leaves, stem ends trimmed off
  • 1 medium sweet potato, peeled and grated
  • 4 scallions, white and green parts, cut in thin slices
  • 1/3 cup raisins
  • 1/4 cup dill, chopped


1. Bring 2 cups of water to a boil. Place bulgur in a large bowl and cover with boiling water. Place a lid over the bowl and set aside to let bulgur cook and absorb the water.

2. Heat 1 tablespoon of oil in a 3-quart saucepan over medium-high heat. When oil is hot, add onion and cook, stirring, until just starting to brown. Add garlic, a ½ teaspoon of salt, tomatoes, sugar and vinegar. Lower heat and simmer for about 10-15 minutes, stirring occasionally to make sure the sauce is not sticking. Remove from heat.   

3. Bring 4 cups of water to a boil in a large skillet. Using tongs, dip each chard leaf into the water to wilt it. Lay the leaves flat on a baking sheet to cool. Add the sweet potatoes and 1 tablespoon of olive oil to water remaining in the pan and simmer until the sweet potato shreds are tender. If the water evaporates before the sweet potatoes are tender, add more, a ½ cup at a time, and continue simmering.

4. When sweet potatoes are cooked through, add the cooked bulgur, a ½ teaspoon of salt, scallions, raisins and dill to the pan and combine well.

5. Spread chard leaf out and place a scant 1/3 cup of filling on the lower third of the leaf. Fold the bottom edge of the leaf up and roll tightly, tucking in the sides as you go. Repeat to use all chard leaves and filling.

6. Garnish rolls with the tomato sauce and microwave until steaming, about 4-6 minutes.

***You can substitute cabbage leaves for Swiss chard.***