Stuffed Chard with Fresh Marinara

Name: Stuffed Chard with Fresh Marinara
Total time: 40 min
Ingredients: 1 pound 90%-lean ground beef; ½ cup plain dry breadcrumbs; 2 medium shallots, minced, divided; 1 ½ teaspoons Italian seasoning, divided; 1 teaspoon garlic powder; ½ 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; ¼ teaspoon crushed red pepper; 1 28-ounce can crushed tomatoes; 1/2 cup freshly shredded Parmesan cheese, (optional)

Rating: 4.15 stars

13 Ratings
13 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, October/November 2005

Gallery

Recipe Summary

total:

40 mins

Servings:

Nutrition Profile:

Low-Calorie

Healthy Immunity

Healthy Pregnancy

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.
Step 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.

Tips

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.

Nutrition Facts

Serving Size: 2 rolls

Per Serving:

174 calories; protein 7.3g; carbohydrates 28.4g; dietary fiber 5.1g; sugars 10.4g; fat 5.1g; saturated fat 0.8g; vitamin a iu 2306.5IU; vitamin c 28mg; folate 58.8mcg; calcium 112.2mg; iron 4.1mg; magnesium 72.5mg; potassium 847.1mg; sodium 781.7mg; thiamin 0.3mg.

Exchanges:

1.5 starch, 2 vegetable, 4 lean meat

Reviews (13)

Read More Reviews

13 Ratings

5 star values: 2
4 star values: 11
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EatingWell User

10/30/2011

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. Read More

EatingWell User

10/30/2011

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. Read More

EatingWell User

10/30/2011

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! Read More

pweeks59@comcast.net

10/29/2011

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. Read More

EatingWell User

10/30/2011

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. Read More

EatingWell User

10/31/2011

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 Read More

jordanhorowitz@verizon.net

10/30/2011

This is a delicious and easy recipe (I agree with the others). I used ground turkey instead of beef though. Read More

EatingWell User

05/03/2012

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. Read More

EatingWell User

10/31/2011

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 Read More

More Reviews