Step 1

Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size.

Step 2

Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.

Step 3

Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!

Step 4

Generously grease a non-stick pan with a cooking spray and arrange a layer of round cut potatoes.

Step 5

Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.

Step 6

Roll the swiss shard leaf over the stuffing, like you would roll a burrito. There is no need to fold the sides.

Step 7

Place each rolled swiss chard leaf on the bottom of the saucepan over the potatoes (you can also add some swiss chard stems) tightly side by side. You will form a couple layers.

Step 8

Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.

Step 9

Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes or until rice is cooked through.

Step 10

Let cool for a least half hour.

Step 11

Using a kitchen tong, carefully remove the swiss chard leaves out one at a time and arrange them on a serving plate.

Step 12

Add slices of lemon, serve hot, warm or cold and enjoy!