For each roll: to serve 6 or so
10-12 chard leaves, rinsed, patted dry (large nice fresh leaves, any color)
½ cup feta or goat cheese, cut into small cubes
1 Tablespoon garlic, chopped fine (or mashed)
¼ cup olive oil
In a small bowl, combine oil with garlic
Place two chard leaves on cutting board, right side up
Brush with olive oil and garlic
Place a teaspoon of the cubed feta on leaf
Repeat with another two chard leaves, olive oil and feta until all leaves are used
Turn leaves each time in assembly so as the thick end is alternated on the stack
Once all the leaves are used, roll up lengthwise and tie with string (kitchen twine) in three or four places to hold tight while steaming
Cut ends of your roll so it is uniform
Place roll-ups in a steamer basket or into a bamboo steamer tier over a sauce pan wide enough to accommodate the roll, at least an 8 in. wide pan with 1 inch water for steaming.
Steam on Med-High heat for about 12 minutes.
Remove roll (or rolls) from steamer, remove string and cut into 6 slices.