Stuffed Chard with Marinara

1 pound grass-fed beef
1 medium shallot, minced
1/2 tsp Italian seasoning blend
1 teaspoon garlic powder
8 large Swiss chard leaves, washed, stems removed, leaves left whole
14-oz chicken broth
1 jar marinara sauce
Freshly ground pepper, to taste
In a large bowl mix beef, shallot and spices until just combined.  Divide mixture into eight oblong portions.  Lay chard leaves flat and place one portion of beef closer to the end where the stem was.  Tightly roll the chard around the beef and place seam-side down in a large skillet.  Repeat with remaining beef and chard leaves.
Pour broth in skillet, cover and bring to a boil.  Reduce heat to simmer and cook until instant read thermometer inserted into the center of rolls reads 165 degrees F, about 8-10 minutes.  Discard remaining broth.  Serve the rolls topped with marinara sauce.
Stolen From HERE!