Italian Style Stuffed Chard Rolls. The chard goes into salted boiling water for a blanch, and then into ice water to cool. 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.

Swiss chard is a staple in many European kitchens, this Italian family recipe is easy to prepare and amazingly flavorful for so few ingredients. With garlic and red pepper, these greens are a delicious and nutrient rich side dish for any meal. Fold the bottom edge of the leaf up and roll tightly, tucking in the sides as you go. You can cook Italian Style Stuffed Chard Rolls using 14 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Italian Style Stuffed Chard Rolls

You need of Swiss Chard.
Prepare of olive oil, extra virgin.
You need of onion, minced.
It's of carrot, finely minced.
You need of rib of celery, minced.
It's of salt.
Prepare of granulated garlic.
Prepare of Italian red pepper flakes.
Prepare of handful of basil, minced.
You need of handful of Italian parsley, chopped.
You need of button mushrooms, sliced.
You need of ricotta.
You need of eggs, lightly beaten.
Prepare of marinara sauce.

Repeat to use all chard leaves and filling. Ground lamb, rice, and plenty of veggies make up the stuffing that is then wrapped in Swiss chard leaves and cooked in a simple tomato sauce. It's a twist on classically stuffed cabbage leaves, though much prettier, a bit more delicate in flavor, and wonderfully warming on a chilly night. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and cover tightly with aluminum foil.

Italian Style Stuffed Chard Rolls instructions

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..

Serve the rolls with some pan juices spooned over the top and, if desired, garnish with a dollop of nonfat sour cream or yogurt. These are delicious stuffed cabbage roll with rice, meat in a rich tomato sauce with herbs and spices. DIRECTIONS Place the kneader attachment onto the stand mixer. Arrange in saucepan, alternating the direction of each layer. The filling is made with lean ground beef, potatoes, onions, plenty of seasoning and green peas.