Stuffed Chard with Fresh Marinara Recipe

  • 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) can reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup freshly shredded Parmesan cheese (optional)
  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.
  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 degrees F, 8 to 10 minutes. Discard any remaining broth.
  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.