I modified the recipe for my taste--used bulgur in stead of breadcrumbs (great texture, easy to prep while making sauce and mixing meat), added the chard stems, chopped, to the sauce, and added some extra red pepper for a kick. We had it with a raw kale salad, seared green beans, and cottage cheese. Very yummy!
Stuffed Chard with Fresh Marinara
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.
12 Reviews for Stuffed Chard with Fresh Marinara
We tried this recipe last night. I really like that most of the ingredients we already had in the pantry.
My husband is allergic to wheat, so we substituted 3/4 c of minced zucchini for the breadcrumbs. Cuts the carbs a bit, and adds vegetable.
Next time we will also double or triple up on the chard leaves for more veggie content. Also going to try it with ground bison for even lower fat content. Think the bison will stay moist.
This recipe is a keeper.
Used the chard from my garden. Easy to make, delicious. The only changes I think it needs is more chard - I'll double or triple the leaves on each next time - and some grated onion rather than shallots in the filling for more flavor and moisture. Sometime I'll also try some roasted red pepper in the filling.
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 time, just to experiment with it. I will also use my slow cooker.
I love chard, and I usually eat it steamed or raw. But for a cooked meal, this recipe sounds GREAT. Thanks for sharing.
The amount of chard in this recipe is negligible. It's just enough to make some people feel virtuous, & not enough to do much good.