Easier than stuffed cabbage and just as tasty, today I made Eating Well Magazine's Stuffed Chard with Fresh Marinara.
It's easier because you don't have to do anything to the chard leaves except remove the stem, which is easy if you just fold it in half an amputate it with a nice V cut.
I substituted Fire Roasted Diced tomatoes (Muir Glen) and highly recommend that change. Quick and tasty!
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