swiss chard rolls

14 Oct

These swiss chard rolls are a perfect combination of healthy yet indulgent. The goat cheese and turkey sausage feel really luxurious, while the quinoa and spinach help to lighten up the dish.

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Swiss Chard Rolls


4-5 Swiss chard leaves

3 oz. goat cheese, room temperature

1/4 cup Trader Joe’s Quattro Formaggio cheese blend (or Parmesan cheese)

1/2 cup cooked tricolor or white quinoa

1 26 oz. jar marinara or tomato basil sauce

3 sweet Italian turkey or chicken sausage links, casings removed

12 oz. frozen chopped spinach, thawed

Extra virgin olive oil

Salt + pepper to taste


Preheat oven to 400 F. Spray a 9-by-13-inch glass baking dish with PAM or other cooking spray.

Remove the thick stem from the center of the leaves. Bring a large pot of salted water to a boil over high heat. Add the leaves and cook for 30 seconds. Remove and rinse with cold water. Drain on paper towels and set aside.

Heat 2 tbsp. extra virgin olive oil in a medium skillet over medium-high heat. Cook sausage and break up with a wooden spoon for about 15 minutes, or until dark golden brown.

In a medium bowl, mix together the cheeses, quinoa, 1/4 cup marinara sauce, turkey sausage, spinach and salt + pepper to taste.

Spoon 1/3 cup mixture of the filling onto the end of each leaf and roll like a jellyroll.

Spoon 1 cup of the marinara sauce on the bottom of the prepared pan. Arrange rolls seam-side down in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with more cheese. Drizzle with olive oil and bake for 25 minutes or until cheese begins to brown and rolls are heated through. Cool for 5 minutes and serve.

Recipe adapted from Giada De Laurentiis

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Buon Appétito!


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