Swiss chard dolmades

Rice-filled grape leaves known as dolma or dolmades are a classic in Mediterranean cuisine. Here, New York City–based recipe developer Laura Rege uses another hardy green instead: Swiss chard. The entire plant is used in the dish—sautéed stems are combined with the ground beef–rice filling, which gets wrapped in the leaves. “Swiss chard stems add texture and flavor,” Rege explains. For a visually enticing presentation, she recommends rainbow chard. Since the red-stemmed leaves release natural dye into the boiling water, cook them last, so the white and yellow leaves don’t change color. Lean ground beef makes the dolmades even more filling, while capers and raisins provide a balance of sweet and savory. Serve these as a hearty appetizer or with a salad for a main course.