4 Serves
45 Mins
2 g
4 g
21 g
In a large mixing bowl, combine your chosen filling ingredients, reserving one tablespoon of butter for later use.
Ingredients, vitamins, and health benefits
Butter
Swiss Chard
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
941 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
430 mg / 4,700 mgSodium
815 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Bring a large pot of salted water to a boil. Blanch the Swiss chard leaves for two minutes until wilted yet bright green, then drain and allow them to cool slightly.
Grease a medium-sized bowl or baking dish with a portion of the butter. Arrange the blanched Swiss chard leaves in the dish, starting from the center and overlapping them like flower petals, ensuring the tips hang over the edges.
Press the filling mixture into the leaf-lined dish. Fold the overhanging Swiss chard leaf tips over the top to create a smooth, sealed surface.
Dot the top of the chard-covered surface with the remaining tablespoon of butter. Bake in a preheated oven at 200°C for 15 to 20 minutes until heated through.
Salt
Vitamin A
347 µg / 900 µgVitamin C
34 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
941 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
430 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
39
g8
g72
g
Nigerian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g