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
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
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.