The Grecian Garden


Ready to be baked!

Swiss chard cooling in the ice bath after blanching.

Getting ready to roll.

Adding my toppings to the swiss chard (romaine, cucumber, onion, and sauerkraut).

Placing my soutzoukakia on my other fillings, then rolling it up while tucking in the sides.

The final product. Delicious. Satisfying. Nourishing.



1 lb ground meat (I used organic, grass-fed ground bison. You could also use ground lamb or beef.)
1 small onion, finely chopped
1 T finely chopped fresh mint or 1 tsp dried
4 garlic cloves, minced
1 tsp ground coriander
1 tsp teaspoon salt
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp freshly ground black pepper
1 egg
1 T olive oil
1 bunch blanched greens (Swiss chard, kale, bok choy, cabbage; recipe to the right)

Additional fillings: romaine lettuce, sauerkraut, cultured carrots, onions, hot peppers, homemade mayo, cucumbers, pickles, etc.

Preheat oven to 425 degrees and grease a cookie sheet with coconut oil. Mix well meat and all ingredients with olive oil. To shape, take portions of meat about the size of an egg and form sausage-like rolls 3-4 inches long and about 1½ inches thick. They should look like short, fat hotdogs. Place them on your prepared cookie sheet and continue shaping until your meat is gone. Bake on top rack of the oven at 425 for about 30 minutes, turning over halfway through cooking.

To Serve: Set out a plate of the soutzoukakia with a plate of your desired fillings alongside the Swiss chard leaves (I remove their long stems as well). Allow each person to build their own soutzoukakia wrap.  Roll the soutzoukakia in the Swiss chard leaves away from you while simultaneously tucking in the sides. Enjoy!


1 Bunch Blanched Greens, Recipe:
     Once the soutzoukakia are in the oven you can start your pot of water for the wraps. You could also use collard greens, cabbage leaves, or even bok choy leaves.
      Bring a large pot of water to a boil. Wash as many Swiss chard leaves as you need and chop the dry end of the stem off. Once the water is boiling, add 2 T of sea salt and all the Swiss chard leaves and boil for 3-4 minutes. Immediately plunge the leaves into a large bowl of ice cold water. Leave in ice water for 2 minutes then lay them flat on paper towels to dry. Use them to make soutzoukakia wraps, or, store in refrigerator rolled in paper towels and placed in a Ziploc.

Mexican Variation
Follow soutzoukakia recipe instructions above while replacing the herbs and spices with the ones below:
1 small onion, chopped
½ cup chopped fresh cilantro
juice of half a lime
½ tsp herbamare or herbed spice blend mix
1 tsp cumin
¼ tsp chili powder
½ tsp salt and ½ tsp pepper
1 egg
1 T olive oil