Beef Swiss Chard Rolls
Mix up your cabbage roll routine by using swiss chard leaves! The sharp cheese tames any bite and makes for the perfect flavor!
Equipment
- Baking Dish
- Aluminum Foil
- Mixing bowl
- Kitchen knife
- Stock Pot for boiling water only
- Bowl for ice bath
Ingredients
- 8-10 large Swiss Chard leaves, with stems
- 1/4 medium Onion
- 2 cloves Garlic
- 1/3 cup Feta
- 1/3 cup White Cheddar Cheese
- 1 sprig Thyme
- 1 tsp Oregano
- Salt and Pepper
- 1/3 cup Hazelnuts (or pine nuts)
- 1 pound Ground Beef
- 2/3 cup Tomato Sauce
- 2 tsp White Vinegar
- 1 tbsp Sweetener
Instructions
- Preheat oven to 350. On stove, bring a pot of water to a boil.
- Clean chard leaves and remove stems. Chop the stems into small pieces (1/4') and add to your mixing bowl.
- Place the leaves in the hot water for just a few minutes to tenderize. Remove and place in a bowl of ice water.
- Back to your mixing bowl, combine garlic, onion, thyme, oregano, chopped hazelnuts, feta cheese, beef, salt and pepper. Mix well with your hands and form into oblong meatballs, in the same quantity as leaves.
- In your baking sheet, add tomato sauce, vinegar and sweeter, and stir together, spreading over the bottom of the pan.
- Take each leaf (I find it helpful to dab on a paper towel), and placing meatball at the end, roll tight like a tortilla or spring roll. Set in baking sheet.
- Once all leaves are rolled, cover dish with aluminum foil and bake for about 30 minutes.
- Remove from oven and uncover. Top with white cheddar cheese and return to oven to melt.
- Serve hot with a bit of the tomato sauce drizzled over. Enjoy!Great served with cauliflower rice!