Stuffed Chard with Fresh Marinara

Preparation

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 & 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.

Nutrition

Per serving: 388 calories; 16 g fat (5 g sat, 7 g mono); 43 mg cholesterol; 32 g carbohydrates; 32 g protein; 6 g fiber; 720 mg sodium; 1402 mg potassium.

Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (80% dv), Iron (45% dv), Zinc (42% dv), Potassium (40% dv).

2 Carbohydrate Serving

Exchanges: 1.5 starch, 2 vegetable, 4 lean meat