I found some pinspiration lately when I saw someone make enchiladas without tortillas by substituting swiss chard. “Genius!” I thought to myself.
I’ve never been a big carb gal. I find bread, tortillas, pasta and the like to be filler. I always whittle these additions down to the bare minimum then devour what’s inside. I guess that’s why I love soups and salad so much. All the flavor, no filler.
This idea got me thinking of ways I could trick The Hubs into thinking we were having pasta for dinner. The man loves his pasta, and I almost never make it for him because of my filler aversion. I was hoping if I used classic cannelloni flavors, he would hardly realize that the pasta part was missing.
Ok, so it was pretty obvious that this was NOT actual pasta, but boy did he love it anyway! He even ate the leftovers the next day. I was right in believing that the flavors were what he REALLY loved, and not the filler. This is why we’re the perfect match.
By using ground turkey I made this dish even lighter. Its gluten free, low carb, and packed full of homey flavors. Give it a try and see what your family thinks about chard “cannelloni”
Be sure to check out more great chard recipes over at our October LINK PARTY
Rainbow Chard “Cannelloni”
1 1/4 lb ground turkey
2 Tbs olive oil
1 small onion, diced
2 cloves garlic, minced
1 large carrot, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tsp crushed red pepper flakes
1/2 cup ricotta cheese
1/2 cup cottage cheese
2 bunches rainbow chard, stems removed
2 cups marinara sauce, divided
1/2 cup shredded parmesan cheese
Bring a large pot of water to a boil. Have a large bowl of ice water standing by. Dip each chard leaf into the boiling water for 10 seconds, then submerge in the ice water. Repeat with all leaves. Pat dry and set aside.
Preheat the oven to 350 degrees.
In a large skillet heat olive oil over medium heat. Add onion and garlic and cook for 2 minutes until fragrant. Add in the ground turkey and season with salt and pepper. Cook until browned. Transfer to a large bowl and cool.
Add parsley, basil, red pepper, ricotta and cottage cheese to turkey mixture. Mix until well combined.
Spread 1 cup of the marinara sauce in the bottom of a 9X13 baking dish. Lay one chard leaf flat on a cutting board and spoon a heaping mound of turkey mixture in the center. Carefully roll up the leaf and place in the baking dish. Repeat with remaining leaves and mixture. Top the rolled bundles with remaining one cup of marinara sauce and shredded parmesan cheese.
Bake for 20 minutes until cheese begins to bubble. Serve.