1. Prepare potatoes, broccoli and green pepper, set aside. 2. Cook onion, garlic and mushrooms in 1/4 cup water until onions are translucent. Drain. 3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed peppers. Add salt, pepper and basil to taste. 4. Preheat oven to 350F. If using large chard leaves, cut in half crosswise. Leave small leaves whole. Stuff with potato mixture and roll up like a crepe. 5. Place stuffed chard in baking dish and add 1/2 cup water. Cover with foil and bake 40 to 50 minutes, until heated throughout and chard is tender. Serve with carrot sauce. ~ - - - - - - - - - - Carrot Sauce - - - - - - - - - - - - - - - 1. Cook all ingredients together 10 to 12 minutes, until carrots are tender. 2. Puree mixture in a blender until smooth. Add more water for desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 362.1mg||10 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.7g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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