Stuffed Chard with Fresh Marinara

I have got to do better at updating this blog!!

Stuffed Chard with Fresh Marinara

 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Ingredients

  • 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.

Directions

  1. Combine butter, curry powder, lemon juice, and salt in a small bowl.
  2. 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).

 

 

 

 

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