Last night I wasn’t really hungry but figured I should probably eat something. I had a collection of veggies in my fridge I wanted to use up so I knew that was a starting point. I also had some chard that needed to be used soon, and then I’ve had a couple potatoes in my vegetable dish for a bit. So looking at all these ingredients I wasn’t sure what I was going to make out of them. What I came up with ended up being something I enjoyed.
Now, if you’ve read some of my other recipes then you’ll know I’m not big on a lot of spices and I like foods natural taste. So this again has very few spices and I’m sure it’s not everybody’s cup of tea. Though if you like random veggies thrown together I do think it’s a decent easy meal.
- Minced vegetables. I had some summer squash and bell pepper that I steamed earlier in the week.
- ½ sweet onion
- 2 red potatoes (I’m sure any potato would be fine)
- Swiss chard leaves
- 1 garlic clove
- (Serving size – varies on what you want to eat – I made 3 large roll-ups but could have easily made 2-3 more)
First I started by mincing the vegetables in my food processor. I just pulsed them a few times until they were nice little pieces. Once those were done I set them aside.
Next I sliced the onion and put it in a pan with a little bit of butter (maybe 1 tablespoon, if that). I sautéed these on low heat until they were nice and brown. This part takes a bit. Essentially you’re caramelizing them but without adding any sugar.
Then I crushed some garlic and sautéed that in a small pan for a few minutes.
While the onions were cooking I peeled, chopped, and boiled the potatoes. Once those were done I drained them and added the garlic and some paprika (your eyes can your own judge on how much you want). I used my trusty hand mixer (if you have read that post, yes I still have that mixer) and beat the potatoes until they were nice and creamy. Set aside.
Wash the chard and then pat dry. I did not blanch the chard because I was lazy and didn’t want to get out another pan. Though if they were blanched it would of course make the leaves moldable.
Once the chard was dried off I then started layering my ingredients near the top end of the leave. I did a layer of potatoes, followed by veggies, and then topped it off with the onions. Once you have your layers roll them up and you’re ready to go.