Stuffed Swiss Chard

Preparation

• Dip Swiss chard leaves in water, rinse well and drain.
• Lay a whole leaf on a cutting board. With a sharp knife, cut across the top third of the leaf, then cut the remaining leaf from both sides of the stem, creating three pieces of chard leaf. Place them in a colander and finish the remaining Swiss chard in the same way. Reserve the stems for Swiss Chard Salad (see above).
• Place the colander containing the cut chard leaves in a large bowl and pour boiling water over the leaves. Let it sit for a minute and then lift the colander out of the water and place it on a plate to drain.
• Cook the ground lamb with butter over high heat, stirring until it turns brown. Sprinkle salt, pepper and seven spices, stir, and turn off heat; add drained rice, combine and set filling aside.

Procedure

1. On a working area, spread out several chard leaves with the smooth side down. Put 1 teaspoon filling on each leaf (or more, depending on the size of the leaf). Line the filling in a thin row at the far edge of the leaf, leaving ½ inch empty on the right and left sides, and on the side nearest to you. Fold the near side over the filling, tuck the right and left sides over it, and roll tightly. Set rolled leaf aside with the loose end down, and finish the remaining leaves in the same way.
2. Coat the bottom of the pot with 1 tablespoon clarified butter. Arrange the stuffed leaves side-by-side at the bottom of the pot. Slowly pour in 1½ cups water, then invert heat-proof plate and put it in the pot over the stuffed leaves. Place the pot on the stove; bring it to a boil over high heat and cook covered for 5 minutes.
3. Uncover pot, lift the plate, sprinkle salt and pour lemon juice. Replace plate and lid, and cook over medium-low heat for 20 minutes. Lift lid and plate and taste to make sure the rice is well cooked. When done, turn off heat and let it sit a few minutes, then invert pot onto the plate to serve the stuffed leaves. Serve it hot or warm with Swiss Chard Salad and fresh pita bread. * TIP Swiss chard can be prepared a few days in advance.