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Before you jump to Italian Style Stuffed Chard Rolls recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
Eating healthy foods tends to make all the difference in the way you feel. If we eat more healthy foods and less of the bad ones we typically feel much better. Eating more vegetables helps you feel a lot better than eating a slice of pizza. Selecting healthier food choices can be tough when it’s snack time. Shopping for snack foods can be a challenge because you have a great number of options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
Healthy foods made from whole grains are excellent for a fast snack. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run can easily be much healthier with wholesome chips and crackers. Whole grains are usually better than refined grains included in white bread.
A large variety of quick health snacks is easily accessible. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to italian style stuffed chard rolls recipe. To make italian style stuffed chard rolls you only need 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to prepare Italian Style Stuffed Chard Rolls:
- Get 1 bunch Swiss Chard
- Use 3 tbsp olive oil, extra virgin
- Take 1 large onion, minced
- You need 1 large carrot, finely minced
- Prepare 1 large rib of celery, minced
- Get 2 tbsp salt
- Prepare 2 tbsp granulated garlic
- Take 1/4 tbsp Italian red pepper flakes
- Use 1 large handful of basil, minced
- Provide 1 handful of Italian parsley, chopped
- Take 6 large button mushrooms, sliced
- Use 16 oz ricotta
- You need 2 large eggs, lightly beaten
- Take 2 quart marinara sauce
Instructions to make Italian Style Stuffed Chard Rolls:
- Wash and de-rib the chard.
- The chard goes into salted boiling water for a blanch, and then into ice water to cool.
- Heat the oil on low in a 2 or 3 qt saucepan, and then chop and toss in the chard ribs.
- Add the onion, carrot, celery, salt, garlic, and red pepper flake into the mix, and let it cook down for about 5 minutes.
- Now toss in the basil, parsley, and mushrooms, and stir and let that all marry in for another 5-7 minutes.
- When the mix has cooked down quite a bit, add in the ricotta, and let that cook in for a few more minutes.
- Then, remove the saucepan from heat, and let the mix cool for a good 15min.
- 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.
- This is also a good time to make or heat up the sauce.
- Now that the mix has cooled to a temp lower than egg-cooking temperature, add the beaten eggs to the mix and stir.
- 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.
- Put a layer of marinara on the top layer, and then seal the casserole dish up with aluminum foil.
- Pop it in the oven at 375°F for about 45min.
- Serve with a little extra marinara on top, and maybe some pecorino Romano cheese, and a fork and knife.
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