Indian Spiced Swiss Chard Wraps by Heather

It's still very cold in NYC, so I wanted something warm and hearty for dinner.  These Swiss chard wraps deliver just that with a nice amount of spice.



Ingredients:
1 cup cooked green lentils
1 carrot, finely diced
1 package shiitake mushrooms, diced
1 onion, diced
1/2 package of extra firm tofu, cut into small cubes
1 in. piece ginger, skinned and grated
2 garlic cloves, minced
2 bundles Swiss chard (I used rainbow chard)
28 oz. carton diced tomatoes
1/2 can coconut milk
1 1/2 tsp. curry powder
1 tsp. cumin
1 tbs. olive oil
salt and pepper to taste



Position an oven wrack in the lower third section of the oven and preheat to 400 degrees.

Add the diced onions and carrots to a large saute pan with the olive oil and cook until the onions are translucent, about 5 minutes.  Add in the mushrooms and cook until they shrink, about 3 minutes more.  Add in the garlic, ginger, spices, tofu, and coconut milk, and cook on low heat until the mixture has thickened, stirring occasionally.  Remove pan from heat and set aside.  Season mixture with salt and pepper.

Meanwhile, bring a large pot of water to a boil.  Cut the stalks of the Swiss Chard bundles off, and reserve (you dice the stalks and add them into the tofu mixture if you'd like a bit of crunch),  Thoroughly was the Swiss chard leaves and if you are working with very large leaves, cut the leaves in half away from the thick vein in the middle.  If you have smaller leaves, the vein in the middle should soften while you cook the wraps in the oven.

Using tongs, dip the leaves one by one in the boiling water for 10 seconds, then set on a plate lined with a paper towel, patting each leaf dry.

Take a baking dish or dutch oven and pour 1/3 of the diced tomatoes into the bottom of the dish and sprinkle some of the curry powder on top.

Now it's time to make the wraps.  Place one leaf on a cutting board and spoon a small amount of the mixture on one end of the leaf.  Roll the leave up, tucking in the edges, so that it's shaped like a mini burrito.



Place the wraps into the baking dish.  Once you've rolled up all of the leaves, coat them with the remaining tomato sauce and another sprinkling of curry powder.



Cover your baking dish with foil (or put the lid on your dutch oven) and bake in the oven for 25 minutes, until everything is heated through.  Spoon a couple of wraps into a bowl and enjoy!