For the Rolls:

• 1 large bunch of chard or a mix of colorful beet greens
• Olive oil
• 1 red onion, chopped
• 1 cup short-grain rice, soaked in boiling water for 1 hour
• ½ orange, diced
• ½ lemon, diced
• 150 g (¾ cup) yogurt
• 1 tsp cinnamon
• 1 tsp chili flakes
• ¼ cup fresh oregano leaves
• 1 tsp salt
• 200 g (3/4 - 1 cup) feta cheese, cubed

For the Sauce:

• 2 tbsp Dates syrup or Molasses
• Juice of 1 lemon
• Juice of 1 orange
• Salt
• Boiling water
• Olive oil

For Serving:

• Juice of 1 lemon
• Olive oil
• Yogurt
• Raspberries/strawberries

1. Prepare the Greens
   Separate the stems from the leaves. Cut the stems into 5 cm sections. Briefly dip the leaves in boiling water, then transfer them to ice water for a few seconds. Dry immediately.
2. Layer the Dish
   Line a baking dish or pot with the chard stems, a drizzle of olive oil, and the chopped red onion.
3. Make the Filling
   Mix the soaked rice with diced orange and lemon, yogurt, cinnamon, chili flakes, oregano, salt, olive oil, and nuts (if using).
4. Stuff & Roll
   Place a small cube of feta on each leaf, add a spoonful of the rice filling, roll tightly, and place seam-side down on the chard stems.
5. Make the Sauce & Bake
   Pour all the sauce ingredients over the rolls. Cover with baking paper and foil, bake at 180°C for 1 hour, then uncover and bake at 220°C for another 10 minutes.
6. Finish & Serve
   Before serving, drizzle with lemon juice and olive oil and garnish with fresh yogurt, berries, and the remaining sauce.

Enjoy!