Stuffed Chard with Fresh Marinara

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Stuffed Chard with Fresh Marinara

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.

Serves 4

Prep Time 35 min

Total Time 40 min.

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 c reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 28-ounce c crushed tomatoes
  • 1/2 cup freshly shredded Parmesan cheese, (optional)

Cooking Directions

Step 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.

Step 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.

Step 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.


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