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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.

Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

This entry is related to the following products. Click on any of them for more information.
Garlic, Swiss Chard, Shallot, Ground Beef,

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