Chard Parcels With Chives

The world is full of amazing flavors, but one of my favorites is chives. Learn about the history of chives and one of our favorite recipes – Chard Parcels With Chives.

I read once that you can never just pick one chive, which I think is very true, and in all seriousness why would you just want one.  With a handful of chives in a soup or tossed atop a beautiful slice of beef, it makes for something especially tasty. 

Chives have been added to food for close to 5,000 years. There isn’t much of a medicinal purpose for chives, but their mild sweet onion taste make them perfect as a garnish as well as a main component in some recipes.

The slight flavor it provides to a dish is refreshing, and one of my favorites.

Chard Parcels with Chives


  • 1 ¼ cup of flour 
  • 2 pinches of salt 
  • 5 tbsp.milk 
  • 3 eggs 
  • ½ tbsp. Butter 
  • 1 onion 
  • 1 bunch parsley 
  • 1 bunch chives 
  • ¾ cup salsiz (dried beef) 
  • ½ cup salami 
  • Water boiling 
  • 24 chard leaves 
  • 1 ¼ cup meat stock 
  • ⅔ cup double cream 
  • 1 tbsp. Butter 
  • ½ cup raw ham


  1. Place a pot of water on stove and boil. 
  2. Blanch the chard leaves in boiling water for 30 seconds. 
  3. Lay out on paper towel and pat try. ( this helps with the pliability of the leaf) 
  4. Beat flour, salt, milk and eggs in a bowl, cover and leave on counter for 30 minutes. 
  5. Melt butter in a pan. 
  6. Add onion and sweat until soft. 
  7. Add parsley and chives to onions. 
  8. Add the salsiz and beef just to keep warm. 
  9. Once your filling has sat for a half hour, mix onion mix into flour/egg mix. 


  1. Fill each leaf with one to two tablespoons of filling. 
  2. Fold sides to center and roll like a burrito. 
  3. Bring meat stock and double cream to a boil. 
  4. Add each stuffed parcel to the pan and simmer for about 8 minutes. 
  5. Melt butter in separate pan and fry ham until crispy.
Chelsea Escobar
Latest posts by Chelsea Escobar (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to the Blog

Be the first to learn more about Swiss cuisine!

Swiss Food Guide


Sign Up for Our Email Newsletter

Stay up to date on the latest Alpenwild news. You're free to opt out at any time.