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Stuffed Chard with Fresh Marinara

  • 35 m
  • 40 m
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)


  • 1 Gently 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.
  • 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°F, 8 to 10 minutes. Discard any remaining broth.
  • 3 Meanwhile, 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.
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