Last night I made the Swiss Chard Balls from the recipe provided in this week's newsletter (I posted the recipe Tuesday). I ended up quartering the recipe due to a severe lack of bread crumbs. A quarter of the recipe used about a quarter of the Chard I recieved, and made 8 balls. I ended up chiffonadeing them and then chopped the strips. At first I didn't think they would stay together, and I had to re-make the first one, but once I worked all the ingredients a bit they stayed together nicely. I added some of the fresh oregano to the mix, and used one of the bunching onions I got in the box as well.
Eight balls made a nice side dish for two people, and they were very good. The flavor is hard for me to describe but it was kind of like a mix between regular dressing/stuffing and a toasty fresh chard flavor. Like the chard dressing I made for the chicken a bit back, it didn't have any of the cooked greens flavor that I don't like. To mix it up a bit next time I think I'll add some bacon or maybe some garlic to the mix, or more fresh herbs.
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