Wednesday, October 10, 2012

Swiss Chard Pouches with Fresh Mozzarella and Tomato

I want more cookie dough dip.  I mean mmmmm doesn't this Swiss Chard contraption look good???

I'm kidding.  Really.  This was awesome.  I saw this in a cooking light magazine and knew I had to try it. You know those times when all you can think about is ooey gooey cheese but you're trying to take it easy?  You know for me it's from, like, 6:45am to about 3:59 am.  Well, anyway, this is an excellent alternative.

This is what you'll need: 

1 Large Tomato, Sliced Thin
1 Large Ball of Fresh Mozzarella (includes a few snacking while cooking pieces)
2 Large Swiss Chard Leaves, Rinsed 
Olive Oil
Sea or Kosher Salt
Balsamic (get a good thick, syrupy one)

You want to soften the leaves up so they become pliable.  You could simmer them in boiling water, OR you can save a pan from being washed and just pop the leaves in a microwave for 20-30 seconds until they begin to wilt.  Next, you want to cut out the stem and then cut the leaves in half, lengthwise. 

Next, get a slice of tom and a slice of mozz and roll 'em up. 

Brush each side with olive oil and sprinkle with sea or kosher salt. Add them to a grill pan that's been heating up over medium high heat.  Spray a little cooking spray to ensure they don't stick.  Grill each side until cheese begins to melt.

Drizzle with some good balsamic vinegar and rejoice. 


Low carb and loads of flavor.  This is something I can get behind.  Stay hungry!

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