Main Dishes

Sweet potato and lentil stuffed swiss chard rolls


I visited my grandparents again ... and didn't went with empty hands! Next to lot of berries and salad I also got swiss chard! And this year my grandma planted some rainbow swiss chard only for me because it is so beautiful! And delicious!

Swiss chard is definitely not something for everybody, because it can be a little bitter, especially if it's only a little steamed like in this recipe. But I like it a lot and I am always looking forward to using it in my kitchen again! You can use it as a substitute to every other leafy green like spinach. Add it to your green smoothie, to a veggie pot or make these swiss chard rolls.

The filling is made with sweet potato, lentils, the swiss chard midrib, onions, garlic and ginger.

I made it in the wok and my sister ate the rest without the swiss chard so this would be an option as well. Anyway I like to season the filling well, add a little lemon juice and fill the swiss chard leaves with it. You can eat it with some sauce or just like this. Very tasty.

If you don't like to make the rolls but still use the swiss chard you can also cut the leaves into pieces and add them to to pan, cooking them with the rest of the veggies!

I took the rolls with me to an evening with friends and they were still good when cooled down.

Sweet potato and lentil stuffed swiss chard rolls




5 swiss chard leaves

1 medium sweet potato

2 white onions

a small piece ginger

a small piece garlic

1/3 cup red or brown lentils + 1 cup water

1/2 lemon

some olive oil

salt, pepper, garam masala, cumin seed powder, cayenne pepper





1. First cook the lentils in one cup water until the water has removed and the lentils are soft.

2. In the meantime cut the onion, ginger, garlic and the sweet potato into small pieces.

3. Wash the swiss chard leaves and trim the the thick end of the midrib off. Now cut them into small pieces as well. Let the leaves whole and set them aside.

4. In a pan start heating a little olive oil. When it's hot add the onion, garlic and ginger to the pan. Roast it until it's lightly brown.

5. Now add the sweet potato and swiss chard midrib pieces. Add a little water and let it cook for about ten minutes. The sweet potato should be soft by then and most of the water removed.

6. Now add the lentils and the herbs to the pan. Stir well and cook for one additional minute.

7. Remove it from the heat and dizzle with some lemon juice.

8. In a pot start heating some water. Add a little sea salt.

9. Take one swiss chard leaf after another and take it into the hot water for 10 seconds. Take it out the water and drain it a little.

10. To fill the leaves, take them with the shiny side outside, place two tablespoons (depending on the size of the leaves) of the filling at the top, leaving a little gap on both sides. Fold the empty gap on each side and then roll the leaf starting topside over itself.