Chard, chard, chard. CHARD! I have lotsa chard. I need to figure out lotsa ways to make chard. This is one I made up last week, based on cabbage rolls. We adults liked it a lot – possibly more than with cabbage – and my 8 year old didn’t complain, which, some days, is a victory. :)
Chard Rolls with Homemade Tomato Sauce
2 28 oz cans whole tomatoes
1/2 stick butter
1 small onion, peeled and cut in half
8 large Swiss chard leaves, stem removed
1 green garlic, sliced thinly (could also use green onion, regular garlic, etc)
1 Leek, quartered and sliced thinly
1 lb ground beef
1/2 c oatmeal or breadcrumbs, whichever you have or prefer
1 egg, beaten lightly
salt and pepper to taste
1.5 c chicken broth
cooked rice
sour cream (optional)
Prep:
Sauce: Combine canned tomatoes, butter, and onion in a large sauce pan. Add salt and pepper to taste, and bring to a simmer. Cook 45 minutes. Remove onion and blend sauce to desired consistency.
Rolls: Combine garlic, leeks, beef, oatmeal and eggs in bowl and mix until just combined. Divide into 8 oblong 3” portions. Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there, then roll inside leaf as you would a burrito. Place roll, seam side down in skillet with lid. Repeat with remaining leaves and beef portions. Cover and bring to a boil, then reduce to simmer. Cook until instant read thermometer reads about 165, about 10 minutes. Discard any remaining broth.
Serve over rice topped with tomato sauce and sour cream.
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