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Old July 11, 2007   #12
strmywthr3
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Join Date: Feb 2006
Location: central OH Zone 5
Posts: 90
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I found this recipe at www.eatingwell.com. it's very spicy and delicious! I did substitute ground turkey for the ground beef and onions for the shallots. yummy!!



Stuffed Chard With Fresh Marinara
Makes 4 servings, 2 rolls each
Ingredients
1 pound 90%-lean ground beef
½ cup plain dry breadcrumbs
2 medium shallots, minced, divided
1 ½ teaspoons Italian seasoning, divided
1 teaspoon garlic powder
½ 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
¼ teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
½ cup freshly shredded Parmesan cheese (optional)

Instructions
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°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.
Tips
Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350°F for about 10 minutes.
Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

Nutrition Information
Per serving: 388 calories; 16 g fat (5 g sat, 7 g mono); 43 mg cholesterol; 32 g carbohydrate; 32 g protein; 6 g fiber; 720 mg sodium.
Nutrition bonus: Vitamin A (150% daily value), Vitamin C (80% dv), Iron (45% dv), Zinc (42% dv), Potassium (40% dv).
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