Once I joined my CSA I found I had large amounts of certain vegetables. They were so plentiful I was always looking or creating new recipes. Swiss chard has become one of my favorites. This recipe, adapted from Giadia De Laurentiis has become a staple in my house, it’s satisfying and healthy. Let me know what you think.

Swiss Chard Rollatini
Serves 6
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Cook Time
25 min
Cook Time
25 min
495 calories
49 g
24 g
25 g
20 g
8 g
352 g
1315 g
9 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 495
Calories from Fat 220
% Daily Value *
Total Fat 25g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 24mg
Sodium 1315mg
Total Carbohydrates 49g
Dietary Fiber 15g
Sugars 9g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 tablespoon Butter, for greasing
  2. 6 to 8 large Swiss chard leaves, about 1 1/4 pounds
  3. 2 cups cooked short-grain brown rice
  4. 1 cup chopped baby arugula or baby spinach leaves (I like the peppery bite of arugula)
  5. 1 cup room-temperature goat cheese
  6. 1 cup cooked green or brown lentils
  7. 1/2 cup chopped fresh mint leaves
  8. 2 cloves of garlic, minced
  9. 1/4 cup extra-virgin olive oil
  10. 1 teaspoon kosher salt, plus more for extra seasoning
  11. 1/2 teaspoon freshly ground black pepper, plus more for extra seasoning
  12. 3 1/4 cups homemade marinara sauce or your favorite jarred brand (my favorite is Rao’s marinara or tomato basil sauce)
  13. 1/2 cup grated Parmesan cheese (about 2 ounces)
  14. 2 tablespoons olive oil or unsalted butter cut into pieces
  1. Place an oven rack in the center of the oven and preheat to 400 degrees F. Lightly butter a 9 x 13 glass baking dish; set aside.
  2. Remove the thick stem from the center of each chard leaf. Cut each chard leaf in half lengthwise. (I recommend doing a few extra chard leaves because some will break or tear.) Trim any ragged ends from the leaves so each leaf is about 7 inches long and 5 inches wide. (Don’t worry if it’s not this size, I had some smaller ones and they worked just fine. The rolls were just smaller.) Bring a large pot of salted water to boil over high heat. Add the chard leaves and cook for 10 seconds. Gently remove leaves and run under cold water. Drain on paper towels and set aside.
  3. For the filling: In a medium bowl, mix together the brown rice, arugula, lentils, goat cheese, mint, olive oil, garlic, salt and pepper.
  4. Season with additional salt and pepper to taste if needed.
  5. Spoon about 1 cup marinara sauce on the bottom of prepared baking dish.
  6. Place about 1/3 cup of brown rice filling onto the end of each chard roll and roll up like a jellyroll. Arrange the rolls, seam-side down, on top of the sauce. Spoon the remaining sauce on top, sprinkle with Parmesan, and drizzle with olive oil or dot with butter. Bake until the cheese begins to brown and the rolls are cooked through, about 25 minutes. Cool for 5 minutes and serve.
Adapted from Adapted from Giadia DeLaurentiis
Adapted from Adapted from Giadia DeLaurentiis
Mary Opfer Nutrition https://maryopfernutrition.com/