Braised Rainbow Chard Rolls with Sausage

Forget pizza dough. Chard is the new way to serve sausage, cheese, and marinara. Roll 'em up for a delicious, in-season dinner.
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Braised Rainbow Chard Rolls with Sausage

Recipe by Alexa Weibel

Start to Finish: 30 minutes

Servings: 4


  • 3/4 lb. fresh hot Italian pork sausage

  • 8 large rainbow chard leaves, center stems removed and chopped plus leaves chopped

  • 3/4 cup finely chopped fresh fennel

  • 3/4 cup finely chopped onion

  • 3 cloves garlic, chopped

  • 2 tbsp. olive oil

  • 4 1/2 cups marinara sauce

  • 1 cup grated Italian cheese blend, plus more for garnish

  • 1 cup chopped fresh flat-leaf parsley

  • 1/2 cup orzo, cooked


In pot, cook sausage, chard stems, fennel, onion, and garlic in oil over medium-high, stirring occasionally, until sausage is cooked through and vegetables are tender, about 10 minutes. Stir in 1 1/2 cups sauce, 1 cup cheese, parsley, and orzo; season. In large pot of salted boiling water, cook chard leaves until wilted, about 2 minutes. Drain leaves. Arrange 2/3 cup of filling on each leaf. Fold in sides of leaf, then roll up tightly like a burrito. In pot, simmer chard rolls in remaining 3 cups sauce over medium-low, covered, until heated through, about 5 minutes. Garnish with more cheese.