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.