Name: Provençal Breast of Veal with Springtime Stuffing
Yield: 6–8 servings
Ingredients: Salt; 1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed); 1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed; 4 large garlic cloves, minced (1 1/2 tablespoons), plus 1 whole large head, unpeeled; 1/2 cup plus 2 teaspoons olive oil; Freshly ground black pepper; 1 very large onion, finely chopped (about 2 cups); 1/2 cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains.); 1 1/2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 1 tablespoon plus 1 teaspoon fresh thyme leaves; 2 tablespoons fresh rosemary leaves; Juice and grated zest of 1 large lemon; 1 cup firmly packed fresh flat-leaf parsley leaves; 1 cup firmly packed fresh mint leaves; 1 large egg, beaten; 1 (5- to 6-pound) veal breast; 1 cup sauvignon blanc or other dry white wine

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez

Veal breast is a delectable but somewhat fatty cut of meat. I have my butcher bone it because it is easier to remove most of the fat that way. But leave the bones in, if you prefer—they will add flavor. Just trim most of the fat carefully. The weight listed in the recipe is before boning. In either case, have your butcher cut a large pocket for stuffing.

Recipe notes

See Related Recipes and Cooking Tips

50 Ways to Cook With Fresh, Fragrant Mint
The easy, breezy herb can enhance so many sweet and savory dishes.
Stuffed Veal Breast Will Turn You Into a Passover Legend
Whisper a few words to the butcher, and this impressive centerpiece becomes shockingly easy.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Recipe notes

50 Ways to Cook With Fresh, Fragrant Mint

Stuffed Veal Breast Will Turn You Into a Passover Legend