Rating: 4.15 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
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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.

Source: EatingWell Magazine, October/November 2005

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total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 degrees F, 8 to 10 minutes. Discard any remaining broth.

  • 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

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 Facts

2 rolls
174 calories; protein 7.3g; carbohydrates 28.4g; dietary fiber 5.1g; sugars 10.4g; fat 5.1g; saturated fat 0.8g; vitamin a iu 2306.5IU; vitamin c 28mg; folate 58.8mcg; calcium 112.2mg; iron 4.1mg; magnesium 72.5mg; potassium 847.1mg; sodium 781.7mg; thiamin 0.3mg.

1.5 starch, 2 vegetable, 4 lean meat

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