Baked Stuffed Chard Rolls

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Average Rating: 5 | Rated By: 2 users

Meet your ultimate beautifully green Baked Stuffed Chard Rolls. I am super excited about these healthy chard rolls. The filling is made with lean ground beef, potatoes, onions, plenty of seasoning and green peas. The dark green leaves of chard are wider and flatter, making them an excellent choice for rolls. The filling is moist, flavourful, grain-free, egg-free and is made with half the meat you would traditionally use in stuffed beef rolls. The naturally gluten-free chard rolls paired with a light broth allowing you to enjoy the tasty chard and the spiced filling. In this recipe, there is no heavy tomato sauce as not to overpower the flavours of the rolls. This is the most delicious stuffed roll made with fresh ingredients and so much goodness. 

What do we know about chard?

First, let me start with, chard a simple word for Swiss chard, a nutritional powerhouse! Just one cup provides over three times the recommended daily allowance of vitamin K. Vitamin K plays a vital role in coagulation, better known as blood clotting. Chard is a native to regions in the Mediterranean, where it’s still a very popular vegetable today. This nutrient-dense vegetable is packed with antioxidants and phytonutrients, which are powerful at fighting free radical damage, inflammation and disease development. Based on these facts, including Swiss chard in our diet is very beneficial for our body.

Are stuffed chard rolls hard to make?

You know, I use to think that anything stuffed, especially in green leaves, is way too much work. But on the contrary, these beautiful rolls are super easy to make. You don’t have to boil the leaves first to soften them, and you don’t have to sauté the onions and garlic before you mix it with the filling. Even the potatoes don’t have to be cooked first. For the chard, to be able to roll the leaves, they have to be softened. To do this is simple. Bring a pot of water to boil, then remove the water from the heat and immerse the leaves for 15 minutes. That is it – no blanching, no cooling just leave them in the water. Now that the leaves are softened, you make the filling. Again, simple, straight forward. Just mix the filling ingredients. To make the actual rolls, place a scoop of filling in the center of the leaf, then fold the sides over the filling and roll. That is it 🙂 Place the rolls in a deep baking dish and drizzle with a chicken or beef broth mixed with a scoop of tapioca flour. Cover and bake and eat! Now, the question that comes to mind what do you serve these amazing stuffed chard rolls with? For me, I like to add a scoop of yogurt, because that is all they need. For my family, they like to add rice, or mashed potatoes or just a slice of delicious gluten-free crusty French baguette. What I love about this recipe is, you can make it in advance and reheat when you are ready. They taste even better the next day!

Ingredients

  • 12 medium green chard leaves (if the leaves are too large, cut them lengthwise in half and remove the hard stem)
  • 2 medium-large yellow potatoes, peeled
  • 1 large yellow onion
  • 2 garlic cloves, minced
  • 1 lb. lean ground beef
  • 1 1/2 tsp. Fine Himalayan salt
  • 1/2 tsp. GF ground black pepper
  • 1 tsp. GF chili powder
  • 2 tsp. GF curry powder
  • 1 tsp. GF garam masala
  • 1 tsp. GF ground cumin
  • 1/4 tsp. GF ground cinnamon
  • 1 cup frozen or fresh green peas
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    Instructions

  • Bring a large pot of water to a boil. Remove from the heat and immerse the chard leaves in the water. Cover and set aside for 15 minutes. After 15 minutes, remove leaves from the water and place them on a dry towel. Now the leaves are soft enough so that you can roll them
  • Using a large blade on a box grater, grate the potatoes and the onion. (Ultimately you can use a food processor and process until diced into small pieces)
  • In a large bowl, mix potatoes, onions, garlic, ground beef and spices. Add peas and gently stir to combine
  • Cut off the thick stems of chard leaves and lay the leaves on a flat surface. Place 2 tablespoons of filling in the center of each leaf, fold the sides over the filling and roll them. Place rolls in a large deep baking dish with the seam side down and continue with remaining leaves.
  • Whisk together broth with tapioca flour and pour over the rolls. Cover the pan with foil and bake in a preheated oven at 375 F for 75 minutes. Enjoy


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