Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 6-8 Swiss chard stalks with leaves
- 3-4 thin slices Serrano ham
- 3-4 thin slices Spanish cheese
- 4-8 oz unbleached white flour for breading
- 1 egg
- 1 tsp water
- 2 cups (1/2 liter) olive oil for frying
This Stuffed Swiss Chard Stems recipe makes 2-3 servings as a first course or tapa.
Clean the Swiss chard, rinsing each one thoroughly under running water to remove all dirt and debris. Remove the leafy green part of Swiss chard, leaving the stem. Reserve the leaves for use later. Trim the stems into rectangles, no longer than 3 inches. Scrape chard stocks with a knife and remove any larger fibrous strings.
Pour 2-3 cups water into a saucepan and bring to a boil. Place stacks in pot and simmer for approximately 15-20 minutes, or until stalks are softened. Remove stalks from water and allow to drain and cool on a plate.
Prepare a "sandwich" made of the stems. First, lay a slice of ham and a slice of cheese on top of a stem, the lay another stem on top to form a sandwich. Ham and cheese slices should be trimmed so that they do not hang over the sides. Use a toothpick to secure the sandwiches if necessary.
Beat the eggs and water in a small mixing bowl. Spread flour onto a dinner plate. Dip the stuffed stems into the beaten egg, then roll in the flour. Fry the stems until golden brown on both sides.
Remove the stems and allow them to drain on a paper towel. Serve hot as a first course.