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wrote:
> Someone gave me some Swiss Chard. What do I do with it?

You can stuff the leaves same as cabbage, grape, etc.

SWISS CHARD PURSES WITH SAUSAGE STUFFING
5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)
2 cups whole milk
2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by
1/4-inch) strips, then remaining white and pale green parts chopped (2
cups)
4 1/2 tablespoons extra-virgin olive oil
1 lb bulk sausage (sweet Italian or breakfast sausage)
2 lb large green Swiss chard leaves, stems trimmed flush with leaves
and then finely chopped and leaves left whole
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup reduced-sodium chicken broth

Make stuffing:
Soak bread cubes in milk in a large bowl until softened, 20 to 30
minutes. Squeeze out milk, discarding it, then crumble bread into bowl.
Wash chopped leeks well in a bowl of cold water, agitating them to
loosen any grit, then lift out and transfer to a sieve to drain.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high
heat until hot but not smoking. Crumble sausage into skillet and brown,
breaking up lumps with a fork, about 3 minutes. Transfer sausage with a
slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet,
then saut=E9 chopped leek, chard stems, 1/4 teaspoon salt, and 1/4
teaspoon pepper, stirring frequently, until vegetables are tender and
just beginning to brown, 10 to 15 minutes. Stir vegetables into bread
mixture, then cool until warm, about 15 minutes. Stir remaining 1/4
teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir
eggs into bread mixture.

Prepare leek ribbons and chard leaves:
Wash leek strips, then blanch in a large pot of boiling salted water,
uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold
water (reserve water in pot). Transfer to a colander and drain well,
then transfer to paper towels and pat dry. Blanch chard leaves in water
just until wilted, about 30 seconds, and transfer with a slotted spoon
to ice water to cool. Drain chard leaves in colander.

Make purses:
Put oven rack in middle position and preheat oven to 350=B0F.

Spread 1 chard leaf on a work surface, using smaller leaves to patch
any holes if necessary. Chard-leaf wrapper should be about 8 by 5
inches (if it's smaller, overlap several small leaves to form a larger
wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup
stuffing in center, then gather chard up over filling to form a purse
and tie closed with a leek strip. (You have extra strips in case some
break.) Make 19 more purses in same manner.

Oil a 3-quart gratin or other shallow baking dish. Stand purses upright
in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to
dish and cover purses with a sheet of wax paper or parchment, then
loosely cover with foil. Bake purses until stuffing is warmed through
and egg is set (cut one open on bottom to check), 35 to 40 minutes.

Cooks' notes:
=B7 Stuffing can be made 2 days ahead and cooled completely, uncovered,
then chilled, covered.
=B7 Purses can be assembled (but not baked) 1 day ahead and chilled in
gratin dish (without broth), covered. Bring to room temperature, then
add broth before baking.=20

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November 2004
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Sheldon