All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Swiss chard is a nutrient-dense and delicious way to wrap up this hearty and lusciously spiced turkey filling (and a great way to trick your kiddos in to eating their greens). We top these tender morsels with a light tomato ragout. Fun to roll and packed with flavor, this is a great dish to usher your family in to autumn.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Prep the Vegetables
Rinse and carefully tear the leaves off the stems of the chard greens in to long pieces. The longer the pieces the easier to roll. You can even roll them with the stem still intact if you prefer (this can make it easier for you to roll). Rinse and peel the small leaves off the stem of the fresh thyme. Rinse and thinly slice the green onions. Roughly chop the garlic.
Prepare the Turkey Filling
In a large bowl, combine the ground turkey, thyme leaves, half the garlic, half the red pepper flakes, and ¾ of the green onions. Season with a pinch of salt and pepper. Mix together with your hands or a spatula to incorporate.
Roll the Swiss Chard
Portion the turkey mixture into 4 equal oval-sized portions. Lay one chard leaf on the cutting board. Place a portion of turkey at the end of the leaf and roll up tightly until the leaf completely wraps around the turkey. Place each roll, seam-side down and reserve. Repeat until all roll ups are rolled.
Cook the Chard Rolls
Heat 1 ½ cups of water in a large sauté pan over low heat. Add the bouillon cube and whisk until dissolved. Gently place each roll, seam-side down, in the large sauté pan with the broth. Cover and bring to a boil over high heat. Reduce heat to a simmer; Cook until an instant-read thermometer inserted into the center of a roll reads 165°F, about 9 - 12 minutes or until rolls are firm to the touch. Discard any remaining broth.
Prepare the Ragout
Heat a sauté pan over medium heat. Add 1 Tbsp. olive oil to the pan. Add the garlic and sauté for 1-2 minutes, or until translucent. Add the can of diced tomatoes (with juice) to the pan. Season with remaining red pepper flakes and salt and pepper to taste. Simmer on low for 6-8 minutes, or until beginning to reduce and sauce begins to thicken.
Plate the Dish
Place a dollop of sauce at the bottom of your plate. Arrange two roll ups on top of the sauce. Spoon additional ragout atop the roll ups. Garnish with parmesan cheese and remaining green onions.
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