Easy Stuffed Greens
Swiss chard is an excellent source of vitamin A and is high in iron. Swiss chard can be enjoyed steamed, sauteed, or even used raw in salads and garnishes. Many different colors of Swiss chard stems exist, including green, gold, white, orange, pink, and red. Kids are much more likely to eat veggies if they are presented in fun colors! This Easy Stuffed Greens recipe is adopted from our partner, Salad Savoy. It’s a great recipe to serve for either lunch or dinner!
- 1 bunch swiss chard washed and trimmed
- 1 1/2 lbs ground beef
- 1/2 cup bread crumbs plain
- 1 egg
- 1 tsp salt
- 1/4 tsp pepper
- 1 16 oz can cranberry sauce whole berry
- 1 28 oz jar spaghetti sauce
- 1 tbsp lemon juice
- 1/4 cup brown sugar dark, packed
- 6 gingersnap cookies
- Cut the extended stems off 8 whole Swiss chard leaves and set aside the remaining part of the whole leaves. Chop the stem ends, along with any remaining leaves, and place over the bottom of a 9" x 13" baking dish.
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the ground beef, bread crumbs, egg, salt, and pepper until well mixed. In a large bowl, combine the cranberry and spaghetti sauces, the lemon juice, and brown sugar; mix well.
- Lay the reserved Swiss chard leaves on a flat surface and place equal amounts of the meat mixture at the stem end of each leaf. Fold up envelope-style and place seam side down on top of the chopped leaves in the baking dish. Pour the cranberry sauce mixture over the top of the rolls and sprinkle with the crushed gingersnaps.
- Cover tightly with aluminum foil and bake for 55 to 60 minutes, or until tender and no pink remains in the beef.