Try this Potato Samosa-Stuffed Chard recipe, or contribute your own.
Suggest a better descriptionPrepare an ice bath by filling a large bowl with ice and cold water. Bring a pot of water large enough to hold the chard leaves without bending them, to a boil. Add the chard and blanch the leaves for 20 to 30 seconds, until they soften. Submerge the softened leaves in the ice bath to stop their cooking, then set them aside.
In saucepan on medium-low heat, combine mustard seeds, coriander, garam masala, cumin, ginger and cilantro. Cook for 4 minutes, then remove from the heat. Add the peas and potatoes. Season with salt and mix well.
Preheat the oven to 350.
Place a chard leaf on a flat surface. Spoon some of the potato mixture in the middle of the chard leaf. Fold the large end of the chard over the potato, then fold in the sides and roll up the samosa like a cigar. Place in a baking dish. Repeat with the remaining chard leaves. Pour a little warm water over the samosa and cover the dish with aluminum foil. Bake for 25 to 30 minutes, or until the chard leaves have wilted and are tender.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 105 | ||
Calories from Fat: 19 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3830.8mg | 132 % | |
Potassium 253.1mg | 7 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 11.4g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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