RECIPES - Provencal cailllettes with Swiss chard and Quinoa

This month's recipe uses the last of winter's produce, delicious and nutritious Swiss chard. This leafy green vegetable grows in our climate all year round, what a delight! Provencal cailllettes with Swiss chard and Quinoa or caillettes avec blette et Quinoa are small parcels of goodness and oh so delicious!

As always use the best, organic, freshest ingredients to enjoy nutritious and delicious food. Prepare your meals with love and give this time all your attention. And most importantly: enjoy the process and the result!

caillettes in Swiss chard leaves

  • 8 large chard leaves
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 200g cooked Quinoa
  • 1 handful finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons currants or raisins 
How to prepare these little packages:
  1. Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide white part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1 cm). Set aside 1/2 cup of the blanching water for the baking dish.
  2. Bring a good-sized pot of water to a boil, add a pinch of salt and cook the Quinoa until tender, about 15 minutes
  3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-low heat and add the onion and garlic. Cook, stirring until very soft, about 5 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Remove from the heat.
  4. Preheat the oven to 175 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the Quinoa, onion mixture, herbs, pepper and currants or raisins. Taste and adjust seasoning.
  5. Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 200 ml of the saved chard water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.
  6. Serve with warm bread, a delicious cheeze sauce or a red wine sauce
Here is how to roll the parcels

Wishing you bon appétit
and a joyous spring!

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