Pork involtini with chard and spring onions

By ctozzi

Swiss-chard and scallion filled sprials of pork can work as either a main course or an appetizer. If serving as a main course, serve three pieces per person. For an appetizer, simply pile the spirals on a plate as shown in the photo.

Ingredients

• 4 large Swiss chard leaves
• 1 1/2 pounds pork loin, cut crosswise into 12 (1/3-inch-thick) cutlets
• Fine sea salt
• 4 tablespoons extra-virgin olive oil
• 12 scallions, white and light green parts only, cut crosswise into 1-inch lengths
• 1 whole dried chile pepper, crumbled, or heaping 1/8 teaspoon red pepper flakes
• SPECIAL EQUIPMENT: wooden picks

Preparation

Step 1

Cut stems and center ribs from chard leaves, discarding tough portions; save stems and center ribs for another use. Cut each leaf lengthwise into 3 pieces.



Gently pound pork cutlets to 1/16 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Lightly season with salt. Arrange 1 piece chard leaf on each piece pork, then roll up cutlets tightly (chard sides up), starting from a short side. Secure with wooden picks.



In a large nonstick skillet with lid, heat oil over medium-high heat; add pork rolls, reduce heat to medium and cook, turning rolls, until brown on all sides, 1 to 2 minutes. Add scallions, chile pepper and 2 tablespoons water; reduce heat to low and cook, covered, until scallions are tender and pork is cooked through, about 8 minutes.



Using a slotted spoon or tongs, transfer rolls to a cutting board; remove wooden picks. Cut rolls, diagonally, into 3 pieces each. Serve with scallions and pan juices.