Usually I make Middle Eastern style stuffed chard leaves, but I looked for a change. This recipe is quite easy and very good, rather subtle without being boring.
BTW I used ground grass-fed lamb and scallions, because that was what was available!
Try it with bulgur! I modified the recipe for my taste--used bulgur in stead of breadcrumbs (great texture easy to prep while making sauce and mixing meat) added the chard stems chopped to the sauce and added some extra red pepper for a kick. We had it with a raw kale salad seared green beans and cottage cheese. Very yummy! Pros: Healthy flavorful filling flexible recipe good as leftovers Cons: Prep takes a bit of time.
Excellent recipe- we made it wheat free We tried this recipe last night. I really like that most of the ingredients we already had in the pantry. My husband is allergic to wheat so we substituted 3/4 c of minced zucchini for the breadcrumbs. Cuts the carbs a bit and adds vegetable. Next time we will also double or triple up on the chard leaves for more veggie content. Also going to try it with ground bison for even lower fat content. Think the bison will stay moist. This recipe is a keeper.
This recipe is really fabulous. As the others have said it really is A LOT easier than it sounds. Even my picky husband loved it. I used more leaves than called for because the leaves were smaller. Still perfect. I highly recommend doubling the recipe and freezing it with sauce on top. It reheats beautifully. Julie Chicago IL
This was delicious! I will be making it again. It sounds harder than it really is to make. I made about 15 rolls rather than 8 but it was just right. I may double wrap them next time for just a bit more chard taste. the spices were excellent! I did substitute ground turkey for the ground beef and used onion instead of the shallots. Barbi Marysville OH
Absolutely delicious! We cooked the meat a bit first and found that it actually gives it a nice taste when a bit browned. Make a few extra and freeze. Anonymous Washington DC
Growing up we always grew Chard in our garden. We used it in just about everything. This is one of my favorite ways to eat it. Donna A.
This is a delicious and easy recipe (I agree with the others). I used ground turkey instead of beef though.
We're always looking for new dinner ideas. If they are VERY good we keep the recipe on a go-to list. If they just okay we discard...already have enough "just okay" recipes! Made this tonight and it was a definite keeper! Both my husband and I loved it. I made a few minor changes. Used fresh garlic instead of garlic powder. Added a little Worchestershire sauce in with meat mixture along with a little paprika and Emeril's Essence (http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html)...great in LOTS of dishes! I added about 1/2 cup of diced red bell pepper and 2 tblsp. balsamic vinegar to the marinara and added fresh oregano and thyme (instead of dried herbs) about 5 minutes before it was finished reducing. Served it with brown rice and topped the rolls with marinara and freshly grated parmesan. It was VERY good!! Good enough and attractive enough to serve to guests!
What a great idea! I am going to try it. I think I will eliminate the oil and replace the bread with brown rice. I will also use onion instead of shallots. I like the idea of ground turkey although I may mix turkey & beef some time just to experiment with it. I will also use my slow cooker. I love chard and I usually eat it steamed or raw. But for a cooked meal this recipe sounds GREAT. Thanks for sharing.
The amount of chard in this recipe is negligible. It's just enough to make some people feel virtuous & not enough to do much good.
If you wanted to make a healthy dish why use beef and make it unhealthy. I would like to see how you can make it without the beef.
Great Use for the Chard in my garden Used the chard from my garden. Easy to make delicious. The only changes I think it needs is more chard - I'll double or triple the leaves on each next time - and some grated onion rather than shallots in the filling for more flavor and moisture. Sometime I'll also try some roasted red pepper in the filling.
