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Stuffed Chard with Fresh Marinara

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

Your rating: None Average: 3.7 (48 votes)

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

Makes: 4 servings, 2 rolls each

Active Time:

Total Time:

Ingredients

  • 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)

Preparation

  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.

Tips & Notes

  • 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

Per serving: 388 calories; 16 g fat (5 g sat, 7 g mono); 43 mg cholesterol; 32 g carbohydrates; 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).

Carbohydrate Servings: 2

Exchanges: 1.5 starch, 2 vegetable, 4 lean meat



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