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Stuffed Chard Leaves with Fresh Marinara

The mild flavor of chard puts a healthy springtime spin on these rolls that are reminiscent of stuffed cabbage. Fill the rolls with ground turkey, chicken or grass-fed beef, and serve with a nice side salad. For a heartier meal, add some spaghetti squash or spiraled zucchini, whole grain pasta, or cooked brown rice to soak up the sauce. 

Ingredients (makes 4 servings):

1 pound ground meat of your choice
1/2 cup oat bran
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
2 cups organic vegetable or chicken broth
1 tablespoon virgin coconut oil
1/4 teaspoon crushed red pepper
1 28-ounce can crushed organic tomatoes, with juice
1/2 cup freshly shredded organic Parmesan cheese, (optional)

1. Gently mix ground meat, oat bran, 1 tablespoon minced 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 the meat mixture there. Tightly roll the chard around the meat. Place each roll, seam-side down, in a large 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, about 8 to 10 minutes. Discard any remaining broth. 

3. Meanwhile, heat coconut oil in a medium saucepan over medium heat. Add the remaining minced 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 with juice and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired. 

Dee's PFA Support Team
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