Stuffed Chard With Fresh Marinara

Stuffed Chard

Stuffed Chard with Fresh Marinara

Reminiscent of the stuffed cabbage, 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.

Makes: 4 servings, 2 rolls each

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 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)
PREPARATION
  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.
  3. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet.
  4. 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°F, 8 to 10 minutes. Discard any remaining broth.
  5. 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.
  6. Cook, stirring often, until the shallot is soft, 1 to 2 minutes.
  7. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes.
  8. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.

NUTRITION INFORMATION: 

Recipe and Image courtesy of EatingWell.com

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