Swiss Chard Rolls feature

Swiss Chard Rolls Stuffed with Turkey & Rice

Dr. Kimberley O'Brien Entrées & Sides 10 Comments

This recipe was inspired after a chat with my mother in law, who had recently been treated to a homemade dinner by a friend who made “cabbage rolls” using beet greens instead of cabbage.  She said they were delicious!  Knowing that I had some Swiss chard in my fridge that was on its last legs, I decided to try making some gluten, dairy and egg-free Swiss chard rolls this weekend!

Share this Recipe!


This recipe was inspired after a chat with my mother in law, who had recently been treated to a homemade dinner by a friend who made “cabbage rolls” using beet greens instead of cabbage.  She said they were delicious!  Knowing that I had some Swiss chard in my fridge that was on its last legs, I decided to try making some gluten, dairy and egg-free Swiss chard rolls this weekend!

The result was delicious and I think you’ll also love these tasty little rolls!  I used green chard for this recipe, but red or rainbow chard would also be suitable.  Swiss chard is a fabulous source of vitamins A and K and also provides minerals like iron and magnesium. 

How to make Swiss Chard Rolls: 

To make rolling easier you will need to trim down the vein on the back of the Swiss chard leaves. 

Trim off the part of the stem that extends beyond the leaf using a sharp knife.

How to trim swiss chard leaves

To soften the leaves, soak them in hot water for 20 minutes.

Swiss chard leaves soaking
Stuffing for swiss chard rolls

Prepare the stuffing for the Swiss chard rolls as described in the recipe below.  The ground turkey does not need to be cooked prior to stuffing the rolls, as it will cook in the oven.  I use flax seeds and water to bind the stuffing in this recipe but if preferred you can use 2 eggs instead.  If you prefer a grain-free option you can replace the rice with cooked quinoa or simply use an additional 1-cup of ground turkey.

To create a perfect roll, place the turkey and rice stuffing at the base of the leaf and fold the sides inward as you roll forward. 

Rolling the swiss chard rolls
Rolling the swiss chard rolls
Rolling the swiss chard rolls

Place the rolls into a large baking dish and cover with tomato sauce before baking.

Swiss chard rolls with turkey and riceSwiss chard rolls with turkey and rice

Voila!  Enjoy your delicious Swiss chard rolls on their own, with a side salad, on rice or quinoa or as a side to a larger meal.  They keep well as leftovers and pack well the next day to enjoy as a simple lunch!

If you enjoy this recipe please share the love!  You can click on the stars to leave a rating in the recipe card below.

Enjoy! 



Did you know that food sensitivities cause symptoms like fatigue, bloating or IBS, weight-gain and skin concerns?

Free Guide to Identify Food Sensitivities

Discover which foods are the cause of your symptoms with my FREE GUIDE -  A Naturopathic Guide To Identifying Your Food Sensitivities!



Swiss Chard Rolls Stuffed with Turkey & Rice
Enjoy your delicious Swiss chard rolls on their own, with a side salad, on rice or quinoa or as a side to a larger meal. They keep well as leftovers and pack well the next day to enjoy as a simple lunch!

Servings: 10 - 12 Rolls
Write a review
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 1 bunch of green chard (10 leaves)
  2. 1 ½ cups yellow onion, minced (approximately 1 medium onion)
  3. 3-4 cloves of garlic
  4. 2 tbsp avocado oil
  5. 1 lb ground turkey
  6. 1 cup cooked brown or wild rice
  7. Flax egg replacement (2 tbsp ground flax mixed with 6 tbsp warm water)
  8. 1 2/3 cups of organic tomato sauce (398ml can or jar)
  9. 1 ½ tsp ground black pepper
  10. 2 tsp basil
  11. 2 tsp oregano
  12. ½ tsp Herbamare or sea salt
Instructions
  1. Cook rice according to package instructions to yield 1 cup of cooked rice.
  2. Prepare the “flax egg replacement” by combining 2 tbsp of ground flax seeds with 6 tbsp of warm water. Set aside for 10 minutes to let it thicken.
  3. Prepare the green chard by using a paring knife to trim the central vein on each of the leaves (see photo above). Fully remove the stem that extends beyond the leaves. Soak the leaves in warm water for 20 minutes while preparing the rest of the ingredients, which will make the leaves easier to roll.
  4. In a small skillet, heat the avocado oil over medium heat and cook the garlic and onion for 2-3 minutes.
  5. While the onion and garlic is cooking, combine the ground turkey, rice and flax egg replacement in a medium sized bowl. Add the cooked garlic and onions, 1 tsp of oregano and basil, 1 tsp of pepper and ½ tsp of Herbamare. Add the additional 1 tsp of oregano and basil and ½ tsp of pepper to the tomato sauce.
  6. Remove the swiss chard leaves from the water and shake off the excess (leaves do not need to be fully dried). One at a time you will lay a leaf flat on the cutting board and add approximately 1/3 cup of the turkey/rice mixture to the base of the leaf. Roll the leaf while tucking the edges in to close the roll (see photos above).
  7. Spread ¼ cup of the tomato sauce over the bottom of a large baking dish. Place the swiss chard rolls side by side into the baking dish and cover with the rest of the tomato sauce. If you have leftover turkey/rice mixture this can be “sprinkled” in on top of the rolls prior to topping them with the tomato sauce.
  8. Cover with a lid or with tinfoil and bake at 375°F for 40 minutes. Remove the lid or foil and bake for an additional 10 minutes uncovered.
  9. Serve rolls on their own, on top of rice or quinoa, with a side salad or as a side to a larger meal.
Ingredient Info
  1. Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Nut-Free
Healthy Life Redesign http://www.healthyliferedesign.com/

Share this Recipe!


Swiss Chard Rolls Stuffed with Turkey and Rice - Gluten-free and Delicious! Great alternative to cabbage rolls. www.HealthyLifeRedesign.com

Recipe created by:

Dr. Kimberley O'Brien

Facebook Twitter Google+

Dr. Kimberley O'Brien is a Naturopathic Doctor with a medical practice in Nelson, BC. She is the founder of Healthy Life Redesign and creator of the Elimination Diet Meal Plan online program. Her mission is to help you own your health and live a life you love!


Comments 10

    1. Post
      Author

      Hi Linda! 2-3 rolls would be a fairly typical serving, although this will depend on appetite and whether you are serving anything else with your meal. Personally, I would likely eat around 2-4 of the rolls if they were served on their own. I don’t calculate the calories and nutritional details my recipes, but a tool like “My Fitness Pal” might help you in that regard.

  1. mmmmm! I love this idea. When I make cabbage rolls, I don’t use a whole head of cabbage and sometimes the rest goes to waste…if I used Swiss chard, I would only have to buy the amount needed for the recipe. Plus, they are a pretty green colour!

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
    1. Post
      Author

Leave a Reply

Your email address will not be published. Required fields are marked *