Baked Swiss Chard Rolls

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!

Baked Swiss Chard Rolls | Britt's Blurbs

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.

Baked Swiss Chard Rolls | Britt's Blurbs
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

by Brittany @ Britt’s Blurbs

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.

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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.


{MIMM} Derby Day & Fight Night

MiMM MIMM #113 Silence is Golden

Happy Monday!

I hope you all had a wonderful weekend! I sure did!

Food Truck Friday | Britt's Blurbs

Friday night was another Food Truck Friday visit and this time I tried out the Fish n’ Chips truck. SO DELICIOUS! Just what I needed to cap off a long work week.

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Saturday afternoon we had a big get-together that lasted all day long starting with a low country boil, outdoor games and some Derby watching!

Low Country Boil | Britt's Blurbs

This northern girl got to suck her first crawfish head too! So weird!

Fight Night | Britt's Blurbs

Then Saturday night was the big fight we’ve all been waiting for. I was rooting for Manny and sadly he didn’t win. I can’t stand Floyd and was really hoping Manny could pull it off!

Baking | Britt's Blurbs

To heal the wounds of his loss I did some baking on Sunday and made these chocolate chip peanut butter bars by Chocolate Covered Katie! DELICIOUS.

Yard Work | Britt's Blurbs

Since Sunday afternoon was SO beautiful it was perfect for a little yard work. Trying to get grass to grow in the patches and the weeds to die will be a slow and tedious process but it’ll totally be worth it.

Countdown is on for this week to be over and my Colorado vacation to get here! Have a great Monday! XOXO