2 tablespoons olive oil
4 silverbeet leaves, stems removed and and finely diced
2 baby leeks, whites finely sliced
1-2 carrots, finely diced
2-4 potatoes, finely diced
1 garlic clove, minced
1/2 teaspoon dried tarragon
Salt and freshly milled pepper
1 tablespoons fresh lemon juice
1/2 cup water or Vegetable Stock
1 to 2 tablespoons butter or margarine
Heat the oil in a large skillet. Add the chard stems, baby leeks, potato, carrots, garlic, and tarragon. Season with 1/2 teaspoon salt and pepper to taste. Cover and cook over medium heat until tender, around 22 minutes. Add the lemon juice. Meanwhile, plunge the silverbeet leaves into boiling water for 4 minutes, then drain on a towel. Place the leaves, face-down, on a clean surface. Place 2 heaping tablespoons of the base of each leaf, then fold the sides over the filling and roll up the leaves--similar to rolling spring rolls or a burrito. Keep remaining filling in the skillet and set the rolls right on top of it. Add the water/stock to the pan and cover. Simmer for 10 minutes. Serve with remaining vegetables and their juices on a bed of rice and cooked polenta. Place rolls on top.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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