Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.
Stuffed Chard with Fresh Marinara
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.
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.
Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.
MAKE AHEAD TIP: Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350 degrees F for about 10 minutes.
Serves 4 (2 rolls each).
MF&L Staff at Maine Food & Lifestyle magazine.