Stuffed Chard Leaves with Bulgur (Fit)

By replacing white rice with high-fiber fine bulgur and using lean ground beef, we increase the protein and fiber content while keeping the glycemic index low.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g chard leaves, stems removed · 57 kcal in the whole recipe
• 200 g lean ground beef (10% fat) · 306 kcal in the whole recipe
• 80 g fine bulgur, dry · 273 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 20 g olive oil · 181 kcal in the whole recipe
• 20 g tomato paste · 21 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe
• Warm water for the filling and cooking
• Salt, black pepper, and dried mint to taste

Method

1. Blanch the chard leaves in boiling water for 10-15 seconds, then immediately shock them in cold water and drain.

   

2. Knead the ground beef, bulgur, chopped onion, tomato paste, half of the olive oil, dill, spices, and 2-3 tablespoons of warm water in a bowl to make the filling.

   

3. Cut out the thick center veins of the chard leaves, place a teaspoon of filling on each piece, and wrap them tightly into rolls.

   

4. Line the bottom of a pot with leftover chard stems, arrange the rolls tightly on top, drizzle the remaining olive oil, add hot water to just cover them, and simmer on low heat for 35 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.