Close-up of the Filling
(farro, mushrooms, carrots, onion, garlic, chard stems and fava beans)
Step 1: cut the bottom of the stem off of the chard leaf and remove about 3/4 of the stem in the leaf. Dice the stem, blanch in acidulated water for 2-3 minutes, then add to the farro (cooked 18-20 minutes in water) mixture (plus sauteed onion, garlic, salt and pepper).
Step 2: Add the farro mixture at the bottom of the stemmed chard leaf...
Step 3: Add the fava beans on top of the farro mixture...
Step 4: Roll up the chard, strudel style
Step 5: Brush with olive oil and tamari and steam for 15 minutes, top with pine nuts