Si Te Gatuajme Japrak-Stuffed Chard

In this article, we want to share a traditional Albanian recipe. Si Te Gatuajme Japrak –Stuffed Chard leaves is our suggestion for you to cook this springtime.
This stuffed swiss chard leaves recipe is a delicious, tasty, and healthy vegetarian and vegan dish. If you miss the stuffed grape leaves recipe, you do not have to wait for the grape leaves to ripen.
Stuffed Swiss chard leaves cooked in this way are even tastier than grape leaves, as they do not have much sourness.
You can serve this stuffed chard recipe-Japrak as a vegan or vegetarian side dish or as an appetizer or accompaniment at family tables or banquets.

At this time of year, it highly recommends consuming wild and cultivated green leaves. They help to clean our blood and organism.

You can also try some of our green leaves recipes Lakror Me Hithra, Pispili Me Miell Misri, apo Pispili

Ingredients

3 bunches of broad-leaved swiss chard
3 spring onions
a small bunch of spinach
Various wild green leaves cabbages like poppy, nettle, etc.
fresh mint, dill, parsley
salt, pepper
olive oil
1 tbsp of balsamic vinegar, or wine vinegar
2-3 tbsp of rice.

Directions

Preparation of ingredients

We will clean and rinse well all the greens leaves, both swiss chard and other green leaves cabbages that we will use for the filling.
Put a pot of salted water to boil and put the chard leaves inside the boiling water for a few seconds.
We eliminate the stalk from the swiss chard leaves before stuffing them.
Use it with other green leaves in the filling mixture. Cut all greens before starting to cook the recipe.
We line the boiled leaves one by one on a tray or plate because they are delicate.

Cooking process

Follow the recipe by preparing the filling. Finely chop the onion and sauté it in olive oil until soft.
We will add all the greens and add salt to preserve their color.
Cover it with a lid and let the wild green cabbages cook with their juice.
When they tender, add the rinsed rice and add a little more water. It is not necessary to cook the rice properly because it will cook inside the stuffed chard leaves.
Let the filling mixture cool a bit. Stuff the chard leaves by adding one tsp of it to each leaf. Wrap them well in a cylindrical shape.
In an open pot or deep frying pan with a lid and not sticking one, we will place a layer of chard leaves. Transfer all the stuffed chard leaves on top of them.Place a plate above the stuffed chard leaves to not open during cooking time.
You will add half a glass of water that we have 3-4 tablespoons of olive oil and a tablespoon of vinegar and let it cook for 10-15 minutes on low heat.
Let them cool and transfer them to a serving plate. These stuffed swiss chard leaves can serve cold or at room temperature. They are delicious and healthy.