Chard Rolls

I looked at the recipe from the Eating Well website and changed it up. This turned out to be a great meal, and easy to make. I was wanting something with pasta sauce, but didn't want the pasta. This was a great solution.

*1 pound lean ground beef or ground pork
1/2 cup gluten free breadcrumbs
1 medium shallot, minced, divided
1/2 teaspoon freshly ground pepper, divided
8 large Swiss chard leaves, stems removed
Approx. 14 oz vegetable broth (I used my homemade broth)
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper

Garlic squeezed from one roasted garlic (I roast several a week and keep them in the fridge)
Handful of fresh herbs (I used parsley, chives, basil and oregano) from my herb garden

**1 28-ounce can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese

Mix beef or pork, breadcrumbs, 1 tablespoon shallot, roasted garlic, fresh herbs chopped, and 1/4 teaspoon pepper in a large bowl until combined.


Remove the stem and thick inside portion of chard. Take a small handful of the meat mixture and place in the center of the chard. Tightly roll the chard around the beef. Add 1 tablespoon olive oil to a large skillet. Heat, and 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 for about 25 minutes. Add more broth as necessary for the first 15 minutes. Discard any remaining broth, but if you are paying attention, broth should be reduced to a small reduction.

While chard rolls are cooking, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining shallot, small handful of fresh herbs, 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. Add sea salt to taste. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.


Tips & Notes:

Make Ahead Tip: 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.


*I buy more pork from Valleyfield Farm Local 638



Martti & Melanie Lemieux from Echo Bay: produce, grass-fed lamb and beef, pastured pork and poultry, eggs and baking. They are at the farmers market in Sault Ste Marie every Saturday morning.


**I use EDEN canned tomatoes. They are organic and the cans are BPA free. (I rarely use anything canned, but these are not too bad at all.

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