Stuffed Chard with Fresh Marinara

While it’s getting cold everywhere else, we are still getting lots of greens at the farmer’s markets here in TX. I bought some swiss chard the other day just so that I could make this recipe. Although it takes a bit of work to put together, it is fantastic! And the sauce can be made ahead and frozen, too. Enjoy!

Stuffed Chard with Fresh Marinara

Adapted from Eating Well
Serves 4

1 pound 93% lean ground beef
1/4 cup oatmeal
2 medium shallots, minced, divided
1 1/2 teaspoons Italian seasoning, divided
1 clove garlic, minced
1/2 teaspoon freshly ground pepper, divided
8 large Swiss chard leaves, stems removed
1 14-ounce can reduced-sodium chicken broth or beef broth
4 tsp extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
Fresh parsley, oregano, and basil – chopped (about 3 Tbsp total)
1/2 cup freshly shredded Parmesan cheese*, (optional – we didn’t use, so not included in nutritional info)

Gently mix beef, oatmeal, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, 1 Tbsp chopped herbs, garlic, and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.

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.

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. Add remaining chopped herbs to the sauce during last 2 minutes of cooking.

Serve the chard rolls topped with sauce and Parmesan cheese, if desired.

**Note** To make a more complete meal, serve over polenta or your favorite whole wheat pasta.

**Note 2** This makes a *lot* of sauce. We usually only use 1/2 the sauce for the entire recipe. The remaining sauce can be frozen and used later.

Nutritional information:
Calories: 343.0
Total Fat: 12.7 g
Saturated Fat: 3.7 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 3.6 g
Cholesterol: 65.0 mg
Sodium: 664.1 mg
Potassium: 1,367.5 mg
Total Carbohydrate: 26.5 g
Dietary Fiber: 7.6 g
Sugars: 1.6 g
Protein: 30.8 g

Nutritional information (using only 1/2 of sauce):
Calories: 291.4
Total Fat: 10.1 g
Saturated Fat: 3.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 1.9 g
Cholesterol: 65.0 mg
Sodium: 533.4 mg
Potassium: 1,077.4 mg
Total Carbohydrate: 19.3 g
Dietary Fiber: 5.8 g
Sugars: 1.6 g
Protein: 29.2 g


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