Chard Bundles with Lemon Rice and Sage Butter

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Another recipe from the book A Year in a Vegetarian Kitchen, by Jack Bishop. These bundles are reminiscent of dolmas in form, but very different in taste. The taste of fresh sage leaves crisped in butter is winning touch.

serves 4 as a main course

8 large chard leaves (about 10 oz)
salt
1 cup arborio rice
1/2 cup fresy grated parmesan cheese
1 large egg yolk
1/2 teaspoon grated lemon zest
4 tablespoons (1/2 stick) unsalted butter
16 large fres sage leaves

1. Bring 4 quarts water to a boil in a large pot. Trim stems from the card at the base of the leaves. Add 2 teaspoons salt and the chard leaves to the boiling water. Cook just until the leaves are tender, about 2 minutes. With a slotted spoon, carefully transfer the chard leaves to a clean kitchen towel. Lay the chard flat and blot dry. Cool completely.

2. Add the rice to the pot with boiling water and cook, stirring occasionally, until the rice is tender, about 15 minutes.

3. Meanwhile, whisk the cheese, egg yolk, lemon zest, and lemon juice together in a small bowl.

4. When the rice is tender, drain it and return it to the pot. Stir in the egg mixture until the rice is coated evenly. Add 1 tablespoon of the butter, cover the pot, and set aside for 1 minute. Stir to distribute the melted butter and add salt to taste. Cool the rice mixture for several minutes.

5. Place 1/3 cup of the rice mixture in the center of each chard leaf. Fold the edges over to seal in the rice and make neat bundles.

6. Heat the remaining 3 tablespoons butter and the sage in a large skillet over medium heat. When the sage leaves are crisped lightly, use a fork to transfer them to a small plate. Add the card bundles, seam side down, to the butter in the empty pan and cook, turning once, until lightly colored, about 4 minutes. Transfer the chard bundles to a serving platter, garnis with the fried sage leaves, and serve.