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Stuffed Chard with Fresh Marinara

From: EatingWell

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: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.

Servings: 4 servings, 2 rolls each
Prep: 35 mins
Total: 40 mins
Rated : 
 by 1 person
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 Tip)
1 14-ounce can  reduced-sodium chicken broth
1 tablespoon  extra-virgin olive oil
1/4 teaspoon  crushed red pepper
1 28-ounce can  crushed tomatoes
1/2 cup  freshly shredded Parmesan cheese, (optional)
1. 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.
2. 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.
3. 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.
Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.
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.
Nutrition Facts
Calories 388, Total Fat 16 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Cholesterol 43 mg, Sodium 720 mg, Carbohydrate 32 g, Fiber 6 g, Protein 32 g, Potassium 1402 mg. Daily Values: Vitamin A 150%, Vitamin C 80%, Iron 45%. Exchanges: Starch 1.5,Vegetable 2,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet

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