Stuffed Chard with Fresh Marinara

1 pound ground beef

½ c. plain dry breadcrumbs

2 medium shallots, minced, divided

1 ½ tsp. Italian seasonings, divided

1 tsp. garlic powder

½ tsp. freshly ground pepper, divided

8 large Swiss chard leaves, stems removed (see Tip)

1 14-oz. can chicken broth

1 Tbsp. extra-virgin olive oil

¼ tsp. crushed red pepper

1  28-oz. can crushed tomatoes

½ c. freshly shredded Parmesan cheese

Gently mix beef, breadcrumbs, 1 Tbsp. shallot, ½ tsp. Italian seasoning, garlic powder and ¼ tsp. pepper in large bowl until just combined.  Divide mixture into 8 oblong 3-inch portions.  Overlap the 2 sides of a chard leaf where the stem was removed and place a portion of beef there.  Tightly roll chard around beef.  Place each roll, seamside down, in large nonstick skillet.  Pour in broth, cover and bring to boil over high heat.  Reduce heat to simmer; cook until instant-read thermometer inserted in center of roll read 165 degrees F, 8-10 min.  Discard any remaining broth.  Meanwhile, heat oil in medium saucepan over medium heat.  Add remaining shallot, 1 tsp. Italian seasoning, ¼ tsp. pepper and crushed red pepper.  Cook, stirring often, ’til shallot is soft, 1 to 2 min.  Stir in tomatoes and cook, stirring occasionally, ’til slightly reduced and thickened, about 8 min.  Serve chard rolls topped with sauce and Parmesan cheese, if desired.  TIP: Remove chard stems, including widest section of rib at base of leaf, by making narrow triangular cuts.  MAKE AHEAD TIP: Cover and refrigerate chard rolls in sauce; reheat in covered baking dish at 350 degrees F. for about 10 min.


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