The other night we made something like rice-less cabbage rolls on quinoa

Used a ground lamb loaf filling mixed with a bit of orange marmalade and Cosmic apples, chopped and then rolled portions up into split-leaf dark green chard and then baked the rolls in the oven; included a garnish of a lemony Dill Garlic cheese curd topping - placed it over quinoa for plating presentation. It was pretty rich and delish; however, because I used a spray of olive oil over the tops and though I'm familiar with slow-cooked cabbage rolls, how does the chard, a much milder spinach-like cooked flavor which, unfortunately, got a bit paper-crisped in a 350 oven differ from grape leaves (unfamiliar) in flavor or should I have used a different cooking technique to avoid the "crispness" of the delicate chard???