Bran Crammed Swiss Chard Rolls Recipe
Servings: 4
Ingredients
- 1 lrg Bunch Swiss chard, about 10 leaves
- 1 c. Grnd ham
- 1 x Egg, lightly beaten
- 1/2 c. Lowfat milk, scalded and cooled
- 1 c. Fresh bread crumbs
- 1 c. Bran Flakes cereal, grnd fine
- 1 c. Grated Monterey Jack cheese with jalapenos
- 2 Tbsp. Minced fresh parsley
- 1/8 tsp Grnd mace
- 1/8 tsp Freshly grated nutmeg
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 2 x Cloves garlic
- 1 c. Chicken stock, warmed
- 1 Tbsp. Unsalted butter
- 1 lrg Tomato, seeded and minced
- 1 pch Sugar Minced fresh parsley, for garnish
Directions
- Rinse the chard and trim off most of the heavy white ribs. Cook in boiling salted water to cover till just wilted, 2 to 3 min. Drain.
- Place the ham in a large bowl and add in all the ingredients through the black pepper. Mix thoroughly. Place about 1 1/2 tbsp ham mix on the rib side of each leaf. Roll it up, folding in the ends like an envelope.
- Place the chard envelopes seam side down in a lightly buttered baking dish.
- Place the garlic cloves on the bottom of the dish. Pour the chicken stock over the chard, and bake, covered for 25 min at 350 F.
- Remove the baking dish from the oven, and carefully drain off all liquid into a bowl, reserving the garlic. Keep the chard rolls hot , uncovered, in a 225 F oven.
- Heat the butter in a medium pan over medium heat. Add in the cooked garlic and mash it with a fork. Stir in the tomato, sprinkle with the sugar, and then stir in the reserved cooking juices. Heat to boiling and boil rapidly till thickened, about 10 min. Spoon the sauce over the chard, and sprinkle with parsley.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 166 | 42% |
| Total Fat 18.57g | 23% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1584mg | 66% |
| Potassium 563mg | 16% |
| Total Carbs 32.55g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.65g | 4% |
| Protein 25.57g | 41% |
