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Stuffed Swiss Chard Rolls with Sauerkraut-Tomato Salsa (Paleo)

chard_rolls3

 

These Stuffed Swiss Chard Rolls are delicious for a main course, or they make a wonderful Paleo snack that’s easy to take on-the-go.  Eating it with the Sauerkraut-Tomato Salsa gives the palate a perky contrast along with a boost of healthful nutrients, including probiotics.  And of course, swiss chard is also full of yummy goodness.  Did you know that it is in the same family as beets, and spinach?

chard_bunch3 Health Benefits of Swiss Chard

1. Supports blood sugar balance: Chard has plenty of fiber and compounds that slow down the breaking down of carbohydrates into sugar.

2. Bone Health: Vitamin K is an important component of bone health, because it is needed by the body to assimilate calcium.  Swiss chard also contains calcium and magnesium, which means that it provides the most critical nutrients needed for strong bones.

3. Anti-inflammatory: There are numerous anti-oxidants found in chard such as beta-carotene, and vitamins C and E. And as if those were not enough, researchers have found more than three dozen other phytonutrients such as betacyanins, betaxanthins, and epoxyxanthophylls.  Now are you impressed?

This recipe also uses a very flavorful blend of herbs called Herbs de Provence,
which is made of savory, thyme, oregano, rosemary, and sometimes, lavender.

Stuffed Chard Rolls with Sauerkraut-Tomato Salsa

Ingredients

  • 3/4 pounds ground turkey
  • 2 stripes bacon, chopped
  • 1 whole pasture-raised egg, lightly beaten
  • 1 teaspoon Herbs de Provence
  • 1/4 teaspoon sea salt
  • Fresh ground pepper, to taste
  • 5 - 6 chard whole chard leaves, stems removed
  • For the Sauerkraut-Tomato Salsa
  • 3/4 cup raw plain sauerkraut
  • 1/3 cup sun dried tomato in olive oil

Instructions

  1. Place the ground turkey, bacon, egg, salt and spices in a bowl and mix well.
  2. Lay out a chard leaf, vein side up, and put about 3 - 4 tablespoons of the filling at bottom end of the leaf. Then roll it up, like a burrito. Repeat with remaining filling and leaves.
  3. Put the leaves in a steamer and steam for 25 - 30 minutes until done.
  4. While the rolls are cooking, mix the sauerkraut with sun dried tomatoes in a food processor or blender.
  5. When rolls are done, serve immediately with the salsa.
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 For Love of Food & Friends,

Karen

 

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