2 tablespoons olive oil
4 silverbeet leaves, stems removed and and finely diced
2 baby leeks, whites finely sliced
1-2 carrots, finely diced
2-4 potatoes, finely diced
1 garlic clove, minced
1/2 teaspoon dried tarragon
Salt and freshly milled pepper
1 tablespoons fresh lemon juice
1/2 cup water or Vegetable Stock
1 to 2 tablespoons butter or margarine
Heat the oil in a large skillet. Add the chard stems, baby leeks, potato, carrots, garlic, and tarragon. Season with 1/2 teaspoon salt and pepper to taste. Cover and cook over medium heat until tender, around 22 minutes. Add the lemon juice. Meanwhile, plunge the silverbeet leaves into boiling water for 4 minutes, then drain on a towel. Place the leaves, face-down, on a clean surface. Place 2 heaping tablespoons of the base of each leaf, then fold the sides over the filling and roll up the leaves--similar to rolling spring rolls or a burrito. Keep remaining filling in the skillet and set the rolls right on top of it. Add the water/stock to the pan and cover. Simmer for 10 minutes. Serve with remaining vegetables and their juices on a bed of rice and cooked polenta. Place rolls on top.
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