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Stuffed Chard with Fresh Marinara
EatingWell Test Kitchen
“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.”
1 pound 90%-lean ground beef
½ cup plain dry breadcrumbs
2 medium shallots, minced, divided
1½ 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
½ cup freshly shredded Parmesan cheese, (optional)
1Gently mix beef, breadcrumbs, 1 tablespoon shallot, ½ teaspoon Italian seasoning, garlic powder and ¼ teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
2Overlap 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.
3Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, ¼ 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.
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.