Remove the stalk from the Swiss chard leaves. Follow the sides of the
stalk in a V- shaped pattern as
you approach the top of the leaf. Many times the leaf will stay intact,
however the leaf may split in two.
Either way will work. Wash the leaves and poach in boiling salted water
for 15 seconds. Shock in ice
water. Drain and set aside.
Bake the potatoes in the oven until soft. Cool and peel potatoes. Dice
into medium nuggets and set
aside. Brown the bacon in a large heavy skillet over high heat. When
the bacon is golden brown add
onions and continue cooking for 3-4 minutes on medium heat. Add sage
and both potatoes. Let cook
for another 10-15 minutes over medium heat. The potatoes will crush
and the mix will resemble chunky
mashed potatoes. Season with salt and pepper. Cool and set aside.
To prepare the bundles, lay out the Swiss chard leaves on the counter
top. The surface of one leaf
should be 6-7 inches in diameter. (Put two together if necessary.) The
inside of the leaf should face up.
Divide the potato mix into 8 equal portions (each portion should be
close to 3 ounces). Place a portion
of potato on the bottom half of the chard leaf and roll the leaf around
the mix. Start by folding the bottom
end of the leaf over the potato. Roll once over and fold in the sides.
Continue to roll over until it resembles
a short log. Repeat with remaining bundles then place in a buttered
baking dish. Brush with olive oil and
bake at 325°F until warm in the center.