Turkey-Stuffed Swiss Chard

With Tomato Ragout, Thyme, and Parmesan Cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 1 oz. Swiss Chard
  • 3 Green Onions
  • 2 Garlic Cloves
  • 1 Thyme Sprigs
  • Info
    1 oz. Grated Parmesan Cheese
  • 1 tsp. Red Pepper Flakes
  • 14 oz. Ground Turkey
  • 1 Vegetable Bouillon Cube
  • 16 oz. Diced Tomatoes, Canned
  • Nutrition (per serving)

  • Calories
    618
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    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.

  • Step 2 - Prepare the Turkey Filling
    2

    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.

  • Step 3 - Roll the Swiss Chard
    3

    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.

  • Step 4 - Cook the Chard Rolls
    4

    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.

  • Step 5 - Prepare the Ragout
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.