Delicious stuffed chard

Winged it for dinner last night. We had some good things from the farmer's market: chard, ground lamb, onions. My usual thought for chard is to sautee, but the leaves were nice and delicate, so I thought to stuff them. I browned the ground lamb, spicing with herbs (oregano, thyme, rosemary) from our herb garden, added some cooked pardina lentils (spiced with coriander, cumin, ginger, and turmeric), and stuffed that in the chard leaves. Into the 375 oven for about 20 minutes, and meanwhile made a beurre blanc sauce (simple classic from my trusty NY Times cookbook: vinegar, white wine, shallots cooked in butter, then slowly add 8 more tablespoons of butter, and a bit of cream; I added a squeeze of lemon and some thyme too). Made six pockets of deliciousness, with basmati rice and the beurre blanc sauce spooned over, which we gobbled down.