Easy Stuffed Greens

SERVES: 8

PREP: 15 Min

COOK TIME: 55 Min

If you're looking for a change-of-pace entree, look no further! Here's an updated version of classic Stuffed Cabbage that's sure to solve any weekday dinner dilemma. See for yourself!

What You'll Need

1 bunch Swiss chard, washed and trimmed
1 1/2 pound ground beef
1/2 cup plain bread crumbs
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can whole-berry cranberry sauce
1 (28-ounce) jar spaghetti sauce
1 tablespoon lemon juice
1/4 cup packed dark brown sugar
6 gingersnap cookies, crushed

What to Do

Cut extended stems off 8 whole Swiss chard leaves and set aside remaining part of whole leaves. Chop stem ends, along with any remaining leaves, and place over bottom of a 9- x 13-inch baking dish.
Preheat oven to 350 degrees F. In a medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper until well mixed. In a large bowl, combine cranberry and spaghetti sauces, lemon juice, and brown sugar; mix well.
Lay reserved Swiss chard leaves on a flat surface and place equal amounts of meat mixture at stem end of each leaf. Fold up envelope-style and place seam side down on top of chopped leaves in baking dish. Pour cranberry sauce mixture over top of rolls and sprinkle with crushed gingersnaps.
Cover tightly with aluminum foil and bake 55 to 60 minutes, or until tender and no pink remains in the beef.

Notes

Did you know that thanks to its oversized leaves, Swiss chard is perfect for this twist on Stuffed Cabbage? And since the leaves are so pliable, there's no steaming needed to make them easy to roll around the scrumptious filling!