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.

Makes 4 servings, 2 rolls each

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Moderate

1 pound 90%-lean ground beef
1/2 cup plain dry breadcrumbs
2 medium shallots, minced, divided
1 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
1/2 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
1/4 teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese (optional)

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.
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, 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.

NUTRITION INFORMATION: Per serving: 388 calories; 16 g fat (5 g sat, 7 g mono); 43 mg cholesterol; 32 g carbohydrate; 32 g protein; 6 g fiber; 720 mg sodium; 1402 mg potassium.
Nutrition bonus: Vitamin A (150% daily value), Vitamin C (80% dv), Iron (45% dv), Zinc (42% dv), Potassium (40% dv).

TIP: Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

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.

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

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

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