Stuffed Chard with Fresh Marinara

  • Active Time 35m
  • Total Time 40m

4 servings, 2 rolls each

Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: Add a side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.

Make Ahead Tip: Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350 degrees F for about 10 minutes.

ingredients

  • 1 pound 90%-lean ground beef
  • 1/2 cup plain dry breadcrumbs
  • 2 medium shallots, minced, divided
  • 1 1/2 teaspoons Italian seasoning, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground pepper, divided
  • 8 large Swiss chard leaves, stems removed (see Ingredient Note)
  • 1 can (14 ounces) reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup freshly shredded Parmesan cheese (optional)

directions

Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.

Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165 degrees F, 8 to 10 minutes. Discard any remaining broth.

Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.

Ingredient Note: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9687

nutrition information per serving

388 calories; 16g total fat; 5g total saturated fat; 43mg cholesterol; 720mg sodium; 32g carbohydrates; 6g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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