Ingredients:

1 pound 90%-lean ground beef
1/2 cup plain dry breadcrumbs
2 medium shallots, minced, divided
1 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper, divided
8 large Swiss chard leaves, stems removed (see Tip)
1 (14 ounce) can reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 (28 ounce) can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese (optional)

Method:

Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.

Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165 degrees F, 8 to 10 minutes. Discard any remaining broth.

Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.