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Italian Style Stuffed Chard Rolls
Italian Style Stuffed Chard Rolls

Before you jump to Italian Style Stuffed Chard Rolls recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Initially, you should be very careful when you are shopping for food that you don’t automatically put things in your basket that you no longer wish to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? One heart-healthy substitute that can give you a good start to your day is oatmeal. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

Evidently, it’s not at all difficult to start integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to italian style stuffed chard rolls recipe. To cook italian style stuffed chard rolls you only need 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Italian Style Stuffed Chard Rolls:
  1. You need 1 bunch Swiss Chard
  2. Take 3 tbsp olive oil, extra virgin
  3. You need 1 large onion, minced
  4. Prepare 1 large carrot, finely minced
  5. Take 1 large rib of celery, minced
  6. Prepare 2 tbsp salt
  7. You need 2 tbsp granulated garlic
  8. Take 1/4 tbsp Italian red pepper flakes
  9. Get 1 large handful of basil, minced
  10. Get 1 handful of Italian parsley, chopped
  11. Use 6 large button mushrooms, sliced
  12. Use 16 oz ricotta
  13. Prepare 2 large eggs, lightly beaten
  14. Use 2 quart marinara sauce
Instructions to make Italian Style Stuffed Chard Rolls:
  1. Wash and de-rib the chard.
  2. The chard goes into salted boiling water for a blanch, and then into ice water to cool.
  3. Heat the oil on low in a 2 or 3 qt saucepan, and then chop and toss in the chard ribs.
  4. Add the onion, carrot, celery, salt, garlic, and red pepper flake into the mix, and let it cook down for about 5 minutes.
  5. Now toss in the basil, parsley, and mushrooms, and stir and let that all marry in for another 5-7 minutes.
  6. When the mix has cooked down quite a bit, add in the ricotta, and let that cook in for a few more minutes.
  7. Then, remove the saucepan from heat, and let the mix cool for a good 15min.
  8. 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.
  9. This is also a good time to make or heat up the sauce.
  10. Now that the mix has cooled to a temp lower than egg-cooking temperature, add the beaten eggs to the mix and stir.
  11. 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.
  12. Put a layer of marinara on the top layer, and then seal the casserole dish up with aluminum foil.
  13. Pop it in the oven at 375°F for about 45min.
  14. Serve with a little extra marinara on top, and maybe some pecorino Romano cheese, and a fork and knife.

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