Swiss Chard Rolls
These Swiss Chard Rolls with beef and pine nuts make a tasty, low-carb, grain-free comfort food meal. They are studded with zante currants and feta cheese and topped with tomato sauce and cheddar.
I originally published this recipe on April 29th, 2016. I have updated the photos and text to share it again today.
Why This Recipe Works
This recipe is a delicious way to use Swiss Chard when it is in season. It uses one whole bunch (or 8 large leaves.) This meal is great prepped ahead for a hands free weeknight dinner, or you can make it for a weekend supper too. Serve it with couscous, rice or pasta. Or you can keep it grain free and low carb and serve it over cauliflower rice.
The flavors of this recipe are both comforting and gourmet tasting and really pair well with the Swiss chard. If there is one thing I know, it is that Swiss Chard pairs so well with flavors like nuts, cheese and dried fruit.
If you cruise the archives here at Healthy Seasonal Recipe, you will notice that recurring flavor pairing over and over again. For starters, there is my Swiss Chard Tart which has almonds, golden raisins and chevre. Then there is my Savory Galette with greens, currants, pine nuts and feta. And also my Chicken and Chard with curry and currants.
Even in my recipe for Simple Sauteed Swiss chard, I mention that you can jazz it up with various flavors including pine nuts, dried currants and feta. Okay, so I guess you get my point. These flavors JUST WORK together!
You can use either red Swiss chard or rainbow chard for this recipe. Just look for large leaves that aren’t wilted or torn.
Look for Organic and/or Grass-fed beef if you are trying to limit factory farmed animal products. You can also make this recipe with ground chicken, ground turkey or even Beyond Burger if you like.
Look for Zante Currants in the dried fruit section of large supermarkets. They can also be found in the bulk section of health food stores. If you do not like dried fruit in savory dishes, you can omit the currants.
How To Make This Recipe
- Step 1: Cut the stem off the bottom of the chard, so that it is flush with the bottom of the leaves. No need to remove the central rib.
- Step 2: Boil the chard leaves until pliable but not too tender that it will rip. This takes about 1 minute. Transfer them to ice water to cool.
- Step 3: Blot the leaves dry with a clean kitchen towel.
Make Filling and Roll the Stuffed Chard Leaves
- Step 4: Combine the filling ingredients and gently knead to combine.
- Step 5. Divide into 8 portions, and shape into logs. Set beef log at the base of the leaf and fold the sides of the leaf over it.
- Step 6: Roll up the leaves to create a tight bundle.
Assemble and Bake
- Step 7: Pour 1/2 cup sauce in the bottom of a skillet coated with cooking spray. Arrange the stuffed chard leaves in the skillet.
- Step 8: Pour the remaining sauce over the rolls. Cover with parchment and foil and bake until the beef registers 164 degrees F in the center.
- Step 9: Remove the foil, top with cheddar and bake again to melt the cheese.
FAQs and Expert Tips For This Recipe
To make this lower in sodium, skip the feta cheese and do not add any salt to the beef. Look for no-salt-added tomato sauce and sub that in. From there, the only added sodium will be from the cheddar cheese which will contribute about 132 mg sodium per serving.
Yes you can. Make sure to check the temperature of the beef a little early as the rolls may heat faster.
Make Ahead Tips
Make Ahead: This recipe can be prepared through step 4 up to 2 days in advance. Continue with step 5, but add an additional 20 minutes bake time before removing cover and adding cheese.
Freezer: Cooked Chard Rolls can be frozen up to one month. Thaw in refrigerator overnight. Reheat, covered, at 350 degrees F until steaming hot, 45 to 55 minutes.
More Swiss Chard Recipes
Thanks so much for reading! If you try this recipe, please come back to leave a star rating and review! It helps a ton and I really appreciate it!
These Swiss Chard Rolls are stuffed with lean beef, pine nuts, feta and zante currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb.
- 8 large chard leaves
- 1 pound grass fed beef
- ½ cup crumbled feta cheese
- ½ cup minced onion
- ¼ cup dried currants
- ¼ cup pine nuts, toasted
- 2 teaspoons chopped fresh oregano or ¾ teaspoon dry
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pinch allspice
- 1 15-ounce can tomato sauce, divided
- 3 ounces sharp shredded cheddar cheese, such as Cabot Seriously Sharp
- Bring a large pot of lightly salted water to a boil. Set a bowl of ice water next to the pot. Cut stems of chard stalks off at the base of each leaf, leaving center rib intact. Blanch chard leaves in boiling water until soft and flexible but not so tender that they will tear, about 1 minute. Shock the chard in the ice bath and then dry with paper towels.
- Meanwhile, preheat oven to 375 degrees F. Gently knead beef, feta, onions, currants, pine nuts, oregano, salt, pepper and allspice in a large bowl until combined. Divide into 8 even portions and shape into miniature loaf shapes.
- Coat a large ovenproof skillet with cooking spray. Spread ½ cup tomato sauce in the bottom of the skillet.
- Lay chard leaf on work surface. Place portion of meat mixture widthwise, toward one end of the chard leaf. Wrap the meat up with the chard leaf by tucking in sides and rolling up into a tight little bundle. Place seam side down in the baking dish. Repeat with the remaining chard and filling. Pour the remaining tomato sauce on top of the chard rolls. Cover with a layer of parchment and a layer of foil.
- Transfer to the oven and bake until the beef mixture is heated through and reaches 164 degrees when tested with an instant read thermometer, 50 to 53 minutes. Remove foil and sprinkle with cheddar. Return to the oven and bake until cheese is melted, 4 to 5 minutes longer. Remove from the oven, and let rest 10 minutes before serving.
Make Ahead: Can be prepared through step 4 up to 2 days in advance. Continue with step 5, but add an additional 20 minutes bake time before removing cover and adding cheese.
Cooked Chard Rolls can be frozen up to one month. Thaw in refrigerator overnight. Reheat, covered, at 350 degrees F until steaming hot, 45 to 55 minutes.
- Serving Size: 2 rolls
- Calories: 540
- Sugar: 16 g
- Fat: 34 g
- Saturated Fat: 15 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 34 g