These baked Swiss chard rolls pack a lot of nutrition into one delicious and healthy roll. They make great leftovers too so reheat them for lunch or use them on a busy weeknight!
Whoah I’m finally writing a recipe again! Crazy. I know. But that’s life for ya. Between changing jobs, my move, unpacking and now getting ready for vacation things have been cray, cray. Obviously I am STOKED for vacation in Colorado with B but I am also SO ready for life to slow down after that.
Now that I’m closer to the Marietta Farmer’s Market I am so excited to make frequent visits throughout the summer. In my opinion, it’s one of the best farmer’s markets I’ve been to with plenty of local vendors to choose from! I picked up these beautiful Swiss chard leaves the other weekend because they were simply to beautiful to resist.
I forgot how simple and satisfying making Swiss chard rolls was. This is a great dish to feed a large crowd or have plenty of leftovers for yourself for the week. You can really get creative with the filling but this time I stuck with a traditional Italian flavor. I’ve also done a coconut lentil stuffing that is out of this world wonderful!
Baked Swiss Chard Rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients (6 rolls)
- 6 Swiss chard leaves
- Organic Tomato Basil Pasta Sauce
- 1/4 cup diced onions
- 2 cups cooked lentils
- 1/2 cup diced portobello mushrooms
- 4 oz. organic goat cheese-plain
- 1 tsp. Italian seasoning
- Black Pepper
- Sea Salt
Fill a large stock pot with water and bring to a boil
Slice stem of Swiss chard leave to make the leaf “bendable” but keep some of the stem still on the leaf. Just shave the top off.
Once the water is boiling, add the leaves for 1-2 minutes until soft.
Remove and set on paper towel to dry off.
Heat a large skillet and add EVOO.
Add onions and mushrooms.
Cook for 1-2 minutes.
Add lentils, cook for 4 minutes.
Add Italian seasoning and goat cheese and cook for an additional 2 minutes or until goat cheese is completely melted.
Remove from heat.
Pre-heat oven to 350 degrees.
Fill a glass baking dish with 3/4 cup pasta sauce on the bottom of the dish.
Fill one leaf with 1/4 cup of the lentil mixture and roll up.
Place in baking dish. Repeat with the rest of the leaves.
Top leaves with 1/2 cup pasta sauce.
Bake for 25 minutes.
To insure that the rolls stay together, bake with the seam face down on the dish and pack them tightly together so they can’t unravel.