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Swiss Chard Rolls with Beef and Pine Nuts, grain-free comfort food on Healthy Seasonal Recipes by Katie Webster

stuffed chard leaves with beef and pine nuts

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Description

These Stuffed Swiss Chard Leaves are total comfort food! They are stuffed with beef, pine nuts, feta and currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Coat a 9 by 11 baking dish with cooking spray. Spread ½ cup tomato sauce in the bottom of the baking dish.
  4. 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.
  5. Transfer to the oven and bake until the beef mixture is heated through and reaches 164 degrees when tested with an instant read thermometer, 33 to 40 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.

Nutrition

  • Serving Size: 2 stuffed chard leaves
  • Calories: 540
  • Sugar: 16 g
  • Sodium: 977 mg
  • Fat: 34 g
  • Saturated Fat: 15 g
  • Carbohydrates: 29 g
  • Fiber: 6 g
  • Protein: 34 g

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