Chard Packets

Thoroughly wash the chard to avoid having some hidden caterpillars. Chop off the ends of the stalks and remove the stalks by cutting a wedge out of the leaves. Then dice the stalks. Also chop the shallot, garlic and chilli pepper and sweat in olive oil, then add the chard stalks and stew for 10 minutes until they are done. Deglaze with lemon juice and season with salt and pepper.

Cook the lentils in vegetable stock according to description. Slightly press with a fork and season with za’atar. Stone and dice the apricot and add to the lentils. Seed the tomato and chop the pulp into small pieces. Also chop some parsley and add with 1 teaspoon olive oil to the tomatoes. Season with salt and pepper and let it soak. Then drain the water of the tomatoes.

Blanch the chard leaves in a big pot of salted water, rinse with cold water, then drain well and dry.

Stuff the leaves with the individual components and fold to a packet and cord it. Fry shortly in olive oil. You can also eat the packets cold and if you mix the stuffings, you get a yummy salad! If you don’t like to cord the packets, just chop the leaves and add them to the stewed stalks.

For 10 Packets

10 big leaves of chard

3 shallots

3 cloves garlic

1 chili peppers

some lemon juice

75 g red lentils

150 ml vegetable stock

1 tsp Za'atar

1 apricot

200 g small tomatoes

2-3 sprigs of parsley

1 tsp extra virgin olive oil


black pepper