Kale, Swiss Chard and White Cheddar Cheese Stuffing

This is a versatile filling/stuffing/topping that is particularly good with salmon roulades and rolled sole fillets.

  • Use as a topping for oysters on the half shell then broil  until browned!

  • Use to stuff a whole fish.

  • Stuff mushroom caps for an appetizer.

  • It makes a great side dish just baked on its own. 


  • 4 cups kale, rinsed and chopped

  • 4 cups Swiss chard, rinsed and chopped

  • 3 tablespoons butter

  • 1/4 cup onion, finely chopped

  • 1  1/2 cups good bread, torn into small chunks

  • 1/4 teaspoon nutmeg

  • 2 tablespoons Dijon mustard

  • 3/4 cup white cheddar cheese, grated

  • salt and pepper to taste (1/4 teaspoon each) 


  • Melt butter in a large skillet. Saute the onion for about 3 minutes, then add the greens. Cook the greens down, about 4 to 6 minutes. Turn off heat and add bread crumbs, mustard, and nutmeg. Mix well. Add cheese and mix gently. Add salt and pepper to taste. Cool to room temperature.

  • This recipe makes enough to stuff a 2 pound fish, or about 6 salmon fillets.

Dirk FucikSide Dishes