Green Season and Swiss Chard Meatballs

by Sarah on January 25, 2010

Green. This is the color I always miss when the season shrivels into the dusty summer all too quickly; time fading out in Doppler effect before it even arrives.

Sunset at Palmach Beach

Like separating a child from his teddy bear, a sailor from the water, a people from their land, it is a longing that penetrates the very essence of the body. So when the rains visit this part of the world and the earth begins to breathe again, you will find me outside in the green, green world.

Drowning in green, in this case mallow

visiting a calendula flower (wild marigold)

Within all this green, there are plants that are often overlooked, introverted and growing quietly without garnering attention. They are invisible among the loud, festive blooms of their companions.One such plant growing throughout the Mediterranean is the unpretentious wild beet (Beta vulgaris) which was domesticated about four thousand years ago for their leafy greens, predating the magenta roots which are popular today. Swiss chard has been replaced in large by spinach which the Arabs introduced to the Mediterranean region during the 7th century.

Emex spinosa, an edible green from the Polygonaceae family and wild beet (Beta Vulgaris), I think

Wild progenitors of domesticated plants, such as the wild beet are an important genetic source for plant breeding to create new cultivars without resorting genetic engineering and the problems attached to it. With the current loss of biodiversity it is essential to introduce new plant species into the agricultural reservoir to stabilize food fluctuations from one-crop dependence.  Ideally each region needs to implement sustainable practices by growing plants that not only are suitable for that area but are also part of the cultural and historical makeup of the region, preserving continuity on multiple levels.  Although conventional agriculture continues to grow crops that have been domesticated thousands of years ago, there are still wild edible plants which have potential as a source of food and even plants that have been domesticated but later forgotten. Lambsquarters, Chenopodium berlandieri, also from the beet family is one such an example.

Chenopodium murales, edible green closely related to lambsquarters

I made the next recipe using store bought Swiss chard but could equally have used other wild beets greens in its place.I never did do this so can’t vouch for the flavor.

A garden with Swiss chard

Meatballs with Swiss chard is a recipe which Turkish Jews introduced to Israel, with flavors echoing Spanish and Moroccan cuisine.

Meatballs with Swiss Chard

500 grams spinach or beet leaves, without the stems (1 bunch)

500 grams ground meat

3 clove garlic

1 onion, grated

1 egg

2 tablespoons bread crumbs

1 teaspoon salt, or to taste

1/4 teaspoon pepper

A few tablespoons vegetable or lamb tail fat for frying


Juice of one lemon

3 cloves garlic

4 tablespoons olive oil

1 cup of water or chicken stock

Stems of the beet leaves if using

Remove the tough stems, reserving them. Wash the Swiss chard. Without drying add them to a pot large enough to contain them and heat until wilted. Drain well and when cool enough to handle squeeze dry. Roughly chop.

In a bowl add ground meat, egg, grated onion, Swiss chard, bread crumbs and spices. Knead until uniform.

Make 16-18 flattened round meatballs and fry on a hot skillet only until each side is nicely brown. They will continue cooking in the sauce so should not be fully cooked at this point.

Wash the beet stems, cutting them in finger sized pieces. Fry the garlic in olive oil, add the lemon juice. Add the meatballs and beet stems and cover almost to the top with either water or chicken stock. Cook for 20 minutes until the meatballs are fully cooked. Continue cooking for a few more minutes with the top off to thicken the sauce. I reduced the liquid until only a few tablespoons was left, concentrating the lemon flavor.

Serve on a bed of warm basmati rice.

and it is true that birds fly into my house





Related Posts with Thumbnails

{ 7 comments… read them below or add one }

Yael January 25, 2010 at 5:39 am

Yeah, first commenter once more!
About your wonderful and somewhat poetic post – did you read Micheal Pollen’s” The omnivorous dilemma” and Barbara Kingsolver’s memoir about growing food in her own farm. very informative and fascinating books. i think you should lead the local movement for biodiversity in agriculture and eating locally. i’ll join the crusade.
Go Sarah!


Yael the Finn January 25, 2010 at 7:51 am

Me too I love the all that green that we have here now and feel so saddened when it fades away. I wish I knew for sure which wild things I can use from the wild; I only recognize 100% mallow and nettle.


lisaiscooking January 25, 2010 at 5:17 pm

I love the idea of adding greens to meatballs. Sounds delicious with the lemon also. I’d love to try this with ground chicken.


Loulou January 27, 2010 at 6:48 am

So beautiful to look at and so beautifully written.
And an absolutely delicious looking recipe! Merci!


Kristen January 27, 2010 at 9:21 am

Meatballs are something I just don’t eat enough of. Great idea to put the spinach inside of them. Sounds delicious and I love all your photos :)


Hannah January 27, 2010 at 3:34 pm

all of these photos are gorgeous!


Mimi January 28, 2010 at 3:11 am

Darn it, Sarah, now I’m hungry! Inspiring post, and the photos…gorgeous. Thanks!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: