Stuffed Chard with Fresh Marinara

From EatingWell: October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

READER'S COMMENT:

"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...

Stuffed Chard with Fresh Marinara Recipe

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12 Reviews for Stuffed Chard with Fresh Marinara

06/21/2010

Anonymous

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.

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06/17/2010

mlreed.217

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-seasoni...)...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!

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05/09/2010

jordanhorowitz

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

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04/24/2010

Anonymous

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.

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09/21/2009

Anonymous

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

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