Rainbow Rolls

 

I was wanting something similar to cabbage rolls for dinner so I switched them up to make these awesome Rainbow Rolls.  I actually think they are better than regular cabbage rolls.  They were so fantastically wonderful that I need to make them again probably within the week.  I used rainbow chard leaves but you could also use swiss chard.  

Chard has an abundance of health benefits including being an excellent source of fiber, vitamin K, A and C, iron, potassium, manganese and magnesium.  It is a very good source of vitamin E and copper, and a good source of riboflavin, calcium and choline.  Chard is full of phytonutrients and low in calories and fat.  It is also excellent at keeping your blood glucose levels normal which is definitely a positive attribute for diabetics.

Rainbow chard has bright colorful stems that look gorgeous in dishes.  It can be cooked just as spinach or swiss chard so it can be boiled, steamed, baked or sauteed.  It can be added to casseroles, soups, salads or used to wrap ingredients in little packages.  I love eating it raw or cooked, both are delicious.  I love how pretty rainbow chard is.  It is very guest friendly as well as family friendly.

I always encourage others to try new ingredients, so if you have never had rainbow chard before please try it out.  I'm sure you will enjoy it, especially in this recipe.  If you have tried rainbow chard and like it then this is an excellent recipe to add to your rotation.  The health benefits are so outstanding and it is such a delicious way to get all the great vitamins and nutrients our bodies need. 

Cute packages

Before baking

  RAINBOW ROLLS

TOTAL TIME:  50 MINS

SERVES 4-5

1 pkg Hot Italian Sausage (or mild) (5 links)

1 tbsp olive oil

1 lg onion, diced

2 garlic cloves, minced

1 cup peas, frozen

1/8 tsp freshly ground black pepper

5 large Rainbow Chard leaves (or Swiss Chard), stems trimmed and sliced
Olive oil spray

1 lg can crushed tomatoes with basil (28 oz)

Pinch nutmeg

1 1/2 c marble cheddar cheese, grated

DIRECTIONS

Preheat oven to 375 degrees F.

Fill a large pot 1/2-3/4 full with H2O.  Put on maximum and start to bring to a boil.  Score each sausage in three places on each side without going all the way through.  Add sausages to pot of H2O. As soon as it starts to boil turn down to med high heat and let cook @ 20 min or until 
cooked through.  (Keep an eye on it so it doesn't boil over)  When cooked, remove from H20, let cool and slice.

In a medium sized skillet add the olive oil, onion, garlic and stems from chard leaves and sautee over medium heat until onion is softened.  Add frozen peas.  Sautee until peas are heated through.  Take off heat and let cool.

Spray a large baking dish with olive oil spray and set aside.  Take a rainbow chard leaf and turn rough side up, smooth side down on the counter or cutting board.  Divide the onion/garlic mix into 5 portions in the pan.  Scoop out one portion and place in middle of leaf.  Divide the sliced sausage into 5 portions.  Add one portion to the top of the onion mix on the leaf.  Fold the sides in and the bottom part closest to you up and over and roll into a little package.  Continue with the rest of the leaves.  Spoon about 1/2- 1 c of the crushed tomatoes into the bottom of the baking dish.  Add pinch of nutmeg.  Place the rolls into dish and top with remaining crushed tomatoes and grated cheese.  Bake 20- 30 mins until heated through and cheese is melted.  The chard leaves will be softened but still have a tiny crunch to them.  If you want them softer just cook longer.  Serve with a side salad and ENJOY!