Braised Rainbow Chard Rolls with Sausage
Photography by Christopher Testani
Recipe by Alexa Weibel
Start to Finish: 30 minutes | Servings: 4 |
Ingredients
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
Preparation
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.
