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