I never understand why Swiss chard doesn’t get the love and recognition that kale does. These calcium-packed leaves are one of my absolute favorite vegetables, and I am always smitten with the many-colored stalks I see at the farmers’ market and in Mama’s glorious garden.
My Mahshi Silik features tender Swiss chard leaves stuffed with a super-succulent chopped chickpearice filling then simmered in a lemon-garlic broth. I often serve my stuffed chard leaves cold as part of a mezza platter, or warm as a vegetarian main dish with my Kibbet Raheb Soup (here). Either way, you just can’t go wrong—especially enjoyed alongside my Hummus Salata for a double dose of chickpeas. 
MAKES 36 TO 42 LEAVES (6 SERVINGS)
2½ teaspoons sea salt
2 bunches Swiss chard
½ cup canned chickpeas
½ cup long-grain rice, rinsed in cold water and uncooked
1 small white onion, finely minced
8 garlic cloves, 4 finely minced, 4 left whole
3 scallions, ends trimmed, green and white parts thinly sliced
1 small bunch fresh parsley leaves, finely minced
1 small bunch fresh mint leaves, finely minced, plus extra left whole for garnish
½ cup freshly squeezed lemon juice plus 1 lemon, sliced, for garnish
⅓ cup extra-virgin olive oil
In a large pot, bring 8 cups of cold water and 1 teaspoon of the sea salt to a rolling boil. Fill a large mixing bowl with cold water and ice cubes and set aside.
Place the chard leaves in a colander and thoroughly wash and drain, shaking off any excess water. Trim off the thick stems and devein the leaves, carefully carving out the stems by trimming all around them with a small sharp knife so that only the large, tender leaves remain. Now, lightly slice vertically down the center of each leaf so that you have 2 equal halves. Then, slice both halves horizontally into 2 to 3 segments, so that there are 3 to 4 large pieces per leaf half. You should have 35 to 40 leaf segments total. Reserve 4 to 5 leaf segments and set aside (do not blanch them).
Place the remaining 30 to 35 Swiss chard segments into the boiling water for approximately 10 to 15 seconds at the most, just enough to quickly blanch the leaves. Immediately remove them using a slotted spoon and place in the ice-water bath to stop the cooking process so the leaves retain their bright green color. Make sure not to overcook the leaves, they should just wilt slightly. Then, drain the blanched leaves and lay over clean paper towels to absorb any excess water and set aside.
Make the stuffing: Drain the chickpeas from the canning liquid and thoroughly rinse under cold water. Then, evenly spread out the chickpeas on a cutting board and roughly chop them. Place the chickpeas in a large mixing bowl with the rice, minced onion, and minced garlic. Add the scallions, parsley, and mint and pour in 2½ to 3 tablespoons of the lemon juice and all of the olive oil. Season with 1 teaspoon of the salt and thoroughly mix all the ingredients with your hands, until they are all well incorporated.
Stuff the chard leaves: Lay 6 to 8 leaves out on a large, clean surface, vein side up and shiny smooth side down. Smooth the edges out with your fingertips, and then take 1 teaspoon (depending on the size of the leaf) of the stuffing and spread it out evenly in a straight line just above the edge of the leaf that is closer to you. Be sure not to overstuff the leaves. Then, roll the leaf over once to completely enclose the filling, then bring in the sides of the leaf and tuck under. Roll the rest of the leaf to the end, set aside, and continue to roll the rest of the leaves (see photos here for techniques).
Lay the reserved unblanched leaf segments on the bottom of a large pot. Lay the stuffed Swiss chard leaves in the pot in two layers, alternating horizontal and vertical rows and placing 4 whole garlic cloves in between the layers. If your pot is too small for just two layers, make more layers, and just divide the 4 garlic cloves evenly among them.
Place a large dinner plate, or any plate that can fit inside the pot over the stuffed leaves, bottom facing up. In a separate bowl, combine 6 cups of cold water with the remaining lemon juice, the remaining ½ teaspoon sea salt, and the remaining 4 minced garlic cloves. Thoroughly stir this mixture together and pour over the plate in the pot until the water level reaches slightly above the top of the plate.
Cover the pot and place on the stovetop over medium-high heat. Bring to a rolling boil then immediately reduce the heat to low and simmer slowly for 25 to 30 minutes until almost all of the water has evaporated and the stuffing is tender and al dente but not undercooked or mushy. Immediately remove the pot from the heat, turn off the heat, and remove the cover. Allow the stuffed Swiss chard leaves to settle for 5 to 10 minutes, then transfer them to a serving platter.
Arrange in rows and garnish with fresh lemon slices and fresh mint leaves.
Serve warm, at room temperature, or cool.
Note You can also use dried and reconstituted chickpeas (see method here).
