Capuns with Swiss Chard and Bacon

Ingredients

• 10 large Swiss chard leaves 10 large Swiss chard leaves
• 200g (7oz) bacon, diced 200g (7oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon butter 1 tablespoon butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 16g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Blanch the Swiss chard leaves in boiling water for 2 minutes, then transfer to an ice bath to cool. Pat dry and set aside.
2. 2.
   In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. 3.
   In the same skillet, add the butter, onion, and garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   In a bowl, combine the cooked bacon, sautéed onion mixture, parsley, thyme, salt, and pepper. Mix well.
5. 5.
   Lay out the Swiss chard leaves and place a spoonful of the bacon mixture onto each leaf. Roll the leaves tightly around the filling, tucking in the sides as you go.
6. 6.
   In a separate saucepan, combine the heavy cream and broth. Bring to a simmer over medium heat.
7. 7.
   Gently place the Swiss chard rolls into the simmering sauce. Cook for 15-20 minutes, or until the rolls are tender and the flavors have melded together.
8. 8.
   Serve the capuns hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Swiss chard — Choose fresh and vibrant Swiss chard leaves for the best flavor and texture. Remove the tough stems before blanching.
• Bacon — Opt for thick-cut bacon for a meatier texture and smokier flavor.
• Parmesan cheese — Use freshly grated Parmesan cheese for a more pronounced and authentic taste.

Tips & Tricks

• To make the dish lighter, you can substitute half of the heavy cream with milk.
• If Swiss chard is not available, you can use other leafy greens such as spinach or kale as a substitute.
• For a vegetarian version, replace the bacon with sautéed mushrooms and add extra herbs for flavor.
• Serve the capuns with a side of crusty bread to soak up the delicious sauce.
• Leftover capuns can be refrigerated and reheated the next day for a tasty lunch or dinner.

Serving advice

Serve the capuns as a main course accompanied by a fresh green salad. The creamy sauce pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Presentation advice

Arrange the capuns on a platter, drizzle some of the creamy sauce over the top, and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh parsley for an elegant touch.