Stuffed Chard with Fresh Marinara

Rating: 4.15 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Healthy Immunity
Healthy Pregnancy
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 15% DV; carbohydrates 28.4g 9% DV; exchange other carbs 2; dietary fiber 5.1g 20% DV; sugars 10.4g; fat 5.1g 8% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 2306.5IU 46% DV; vitamin c 28mg 47% DV; folate 58.8mcg 15% DV; calcium 112.2mg 11% DV; iron 4.1mg 23% DV; magnesium 72.5mg 26% DV; potassium 847.1mg 24% DV; sodium 781.7mg 31% DV; thiamin 0.3mg 30% DV.
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 Positive Least Positive Newest
Diane Chehab
Rating: 5 stars
10/29/2019
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! Read More
EatingWell User
Rating: 5 stars
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
Rating: 4 stars
03/15/2012
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. Read More
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EatingWell User
Rating: 4 stars
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
EatingWell User
Rating: 4 stars
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
EatingWell User
Rating: 4 stars
10/31/2011
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 Read More
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EatingWell User
Rating: 4 stars
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
jordanhorowitz@verizon.net
Rating: 4 stars
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
Rating: 4 stars
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
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
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
Rating: 4 stars
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
pweeks59@comcast.net
Rating: 4 stars
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
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