Rice Pilaf Stuffed Chard Rolls

Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.

Cook rice pilaf as directed on package and set aside to cool.

In a medium bowl, whisk together eggs, garlic, pepper, salt, and parsley. Stir in cooled rice pilaf and cooked turkey or chicken.

Set filling aside. Bring a large pot of salted water to a boil. Place a large bowl of ice water next to boiling water. Place a paper towel-lined baking sheet on counter close to the ice water.

Rinse chard well to remove any grit. Grab 2-3 chard leaves at a time by the stems. Holding stems, dunk leaves into boiling water and swish lightly for 1 minute. Remove from water and dunk leaves into ice water. Drain slightly then transfer to a paper towel lined baking sheet. Repeat with all of the chard leaves.

Arrange 1 leaf on a work surface, smooth side down. Cut off stem. If leaf is very large, cut in half.

Place 3 to 4 tablespoons on the leaf, then roll up like a burrito starting with the large end of the leaf. Repeat process with remaining leaves and filling.

Place rolls seam side down in a steamer basket inside of a large pot with one inch of water at the bottom. Bring water to a boil and steam the rolls for 6 to 8 minutes, until the internal temperature of the rolls reaches 160°F (measure with a food thermometer).

Transfer to plates and serve warm or cold.