Turkey Stuffed Swiss Chard with Tomato Ragout

Ingredients

• 3 Green Onions
• 4 Swiss Chard Leaves
• 2 Garlic Cloves
• 1 Thyme Sprig
• 1 oz. Grated Parmesan Cheese
• 1 tsp. Red Pepper Flakes
• 1 lb. Ground Turkey
• 1 Vegetable Bouillon Cube
• 14 oz. Diced Tomatoes, Canned

Directions

1. Prepare the vegetables. Peel the leaves off of the thyme stem. Thinly slice the green onion. Roughly chop the garlic.
2. Prepare the filling. In a large bowl, combine the ground turkey, thyme leaves, half the garlic, half the red pepper flakes, and ¾ of the green onions. Season with a pinch of salt and pepper. Mix together.
3. Roll the Swiss chard. Portion the turkey mixture into 4 equal oval-sized portions. Lay one chard leaf on the cutting board. Place a portion of turkey at the end of the leaf and roll up tightly. Place each roll seam-side down and reserve.
4. Cook the chard rolls. Heat 1 ½ cups of water in a large sauté pan over low heat. Add the bouillon cube and whisk until dissolved. Gently place each roll, seam-side down, in the large sauté pan with the broth. Cover and bring to a boil over high heat, then reduce heat to a simmer. Cook until 165°F, about 12-18 minutes.
5. Prepare the ragout. Heat a sauté pan over medium heat. Add 1 Tbsp. olive oil to the pan. Add the remaining garlic and sauté for 1-2 minutes, or until translucent. Add the can of diced tomatoes (with juice) to the pan. Season with remaining red pepper flakes and salt and pepper to taste. Simmer on low for 6-8 minutes, or until beginning to reduce and sauce begins to thicken.
6. Plate the dish. Place a dollop of sauce at the bottom of your plate. Arrange two roll ups on top of the sauce. Spoon additional ragout atop the roll ups. Garnish with parmesan cheese and remaining green onions.