Stuffed Chard with Fresh Marinara
http://www.eatingwell.com/recipes/stuffed_chard_with_fresh_marinara.html
From EatingWell: October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)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.
4 servings, 2 rolls each | Active Time: 35 minutes | Total Time: 40 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 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
- 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°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.
Nutrition
Per serving : 388 Calories; 16 g Fat; 5 g Sat; 7 g Mono; 43 mg Cholesterol; 32 g Carbohydrates; 32 g Protein; 6 g Fiber; 720 mg Sodium; 1402 mg Potassium
2 Carbohydrate Serving
Exchanges: 1.5 starch, 2 vegetable, 4 lean meat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350°F for about 10 minutes.
- Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.