Add chard leaves and stems.

Another less-common variation is to use chard leaves, which can be eaten along with the filling.

Fold each chard leaf in half the long way, so the spine of the stem protrudes.

Around Nice, in the South of France, chard leaves are used in a sweet double-crust dessert tart made with apples, raisins and pine nuts.

Only the youngest baby chard leaves are suitable for using raw in salads.

They are made from Spätzle dough with pieces of dried meat and rolled in a chard leaf.

Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.