Italian Style Stuffed Chard Rolls. Place the Swiss chard rolls in a single layer in the casserole dish and spread the remaining tomato sauce over the tops of each. Sprinkle the tops with the remaining cheese. Separate the thick and tough stalk sections from the upper leafy.

Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and cover tightly with aluminum foil. Serve the rolls with some pan juices spooned over the top and, if desired, garnish with a dollop of nonfat sour cream or yogurt. Put a scoop of the meat and rice mixture near the thick end of the swiss chard leaf and get ready to roll. You can cook Italian Style Stuffed Chard Rolls using 14 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Italian Style Stuffed Chard Rolls

Prepare 1 bunch of Swiss Chard.
You need 3 tbsp of olive oil, extra virgin.
Prepare 1 large of onion, minced.
It's 1 large of carrot, finely minced.
Prepare 1 large of rib of celery, minced.
It's 2 tbsp of salt.
It's 2 tbsp of granulated garlic.
It's 1/4 tbsp of Italian red pepper flakes.
It's 1 large of handful of basil, minced.
It's 1 of handful of Italian parsley, chopped.
It's 6 large of button mushrooms, sliced.
It's 16 oz of ricotta.
Prepare 2 large of eggs, lightly beaten.
It's 2 quart of marinara sauce.

The rolling technique takes a little practice, but after a couple of rolls you should have the hang of it. Fold in the edges as you roll the swiss chard around the meat mixture. Keep rolling until you have used up your swiss chard leaves. These are delicious stuffed cabbage roll with rice, meat in a rich tomato sauce with herbs and spices.

Italian Style Stuffed Chard Rolls step by step

Wash and de-rib the chard..
The chard goes into salted boiling water for a blanch, and then into ice water to cool..
Heat the oil on low in a 2 or 3 qt saucepan, and then chop and toss in the chard ribs..
Add the onion, carrot, celery, salt, garlic, and red pepper flake into the mix, and let it cook down for about 5 minutes..
Now toss in the basil, parsley, and mushrooms, and stir and let that all marry in for another 5-7 minutes..
When the mix has cooked down quite a bit, add in the ricotta, and let that cook in for a few more minutes..
Then, remove the saucepan from heat, and let the mix cool for a good 15min..
While you wait for the mix to cool a bit, carefully pull the deribbed leaves out one by one, and then cut them into rollable sizes, at least about 4-5in across and 6 or 7in long, ideally..
This is also a good time to make or heat up the sauce..
Now that the mix has cooled to a temp lower than egg-cooking temperature, add the beaten eggs to the mix and stir..
OK, burrito-style, roll the chard leaves with about 2 tablespoons (on average) of the mix, and then place the rolls in a large 9x17in casserole dish with a light layer of marinara lining the bottom. Be smart about the mix, adjust the amount of mix to the size of the leaf wrapper. If you need to layer, make sure another thin layer of marinara goes over the first layer before creating a second layer..
Put a layer of marinara on the top layer, and then seal the casserole dish up with aluminum foil..
Pop it in the oven at 375°F for about 45min..
Serve with a little extra marinara on top, and maybe some pecorino Romano cheese, and a fork and knife..

If you reside in the U. S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add. Fold the bottom edge of the leaf up and roll tightly, tucking in the sides as you go. Repeat to use all chard leaves and filling. Follow the instructions for preparing the meat for stuffing in the preceding recipe.