- 1 pound 90%-lean ground beef
- 1/2 cup plain dry breadcrumbs
- 2 medium shallots, minced, divided
- 1 1/2 teaspoons Italian seasoning, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper, divided
- 8 large Swiss chard leaves, stems removed (see Tip)
- 1 14-ounce can reduced-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 1 28 ounce can crushed tomatoes
- 1/2 cup freshly shredded Parmesan cheese, (optional)
Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. 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 165Â°F, 8 to 10 minutes. Discard any remaining broth.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon 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, if desired.
Per serving: 388 calories; 16 g fat (5 g sat, 7 g mono); 43 mg cholesterol; 32 g carbohydrates; 32 g protein; 6 g fiber; 720 mg sodium; 1402 mg potassium