I have got to do better at updating this blog!!
- 1 pound ground turkey
- 1/2 cup panko
- 2 medium shallots, divided
- 1 12 tsp Italian seasoning, divided
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper, divided
- 8 large chard leaves, stems removed
- 1 14.5-ounce can reduced-sodium chicken broth
- 1 tbsp EVOO
- 1/4 tsp crushed red pepper
- 1 28-ounce can crushed tomatoes
- 1/2 cup freshly shredded Parmesan cheese
- Gently mix turkey, panko, 1 tbsp shallot, 1/2 tsp Italian seasoning, garlic powder, and 1/4 tsp black pepper in a large bowl until just combined.
- Lay each chard leaf flat. Divide the turkey mixture into 8 oblong 3-inch portions, and top each chard leaf with turkey mixture. 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.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 tsp Italian seasoning, 1/4 tsp black 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. Serves 4 (serving size: 2 rolls).
I chose to serve this with Asparagus with Curry Butter. The recipe follows! If your curry powder already contains salt, feel free to skip the additional salt in the recipe.
- 1 tbsp butter, melted
- 1 tsp curry powder
- 1/2 tsp lemon juice
- 1/4 tsp salt, or to taste
- 2 tsp EVOO
- 1 shallot, finely diced
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces.
- Combine butter, curry powder, lemon juice, and salt in a small bowl.
- Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat. Serves 4 (serving size: about 1/2 cup each).