Subj : BH&G 2629
To   : All
From : Dave Drum
Date : Thu May 06 2021 17:24:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Chard w/Fresh Marinara
 Categories: Greens, Beef, Sauces, Chilies, Herbs
      Yield: 4 Servings
 
      1 lb Ground beef
    1/2 c  Plain dry breadcrumbs
      2 md Shallots; minced, divided
  1 1/2 ts Italian seasoning; divided
      1 ts Garlic powder
    1/2 ts Fresh ground pepper;
           - divided
      8 lg Swiss chard leaves; stemmed
     14 oz Can chicken broth
      1 tb Extra-virgin olive oil
    1/2 ts Crushed red pepper
     28 oz Can crushed tomatoes
    1/2 c  Fresh shredded Parmesan
           - cheese
 
  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" portions.
  
  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; 8 to 10 minutes. Discard any remaining broth.
  
  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 @ 350ºF/175ºC
  for about 10 minutes.
  
  EatingWell.com | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... As long as there's pasta and Chinese food in the world, I'm okay. 

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