Rinse and carefully tear the leaves off the stems of the chard greens in to long pieces. The longer the pieces the easier to roll. You can even roll them with the stem still intact if you prefer (this can make it easier for you to roll). Rinse and peel the small leaves off the stem of the fresh thyme. Rinse and thinly slice the green onions. Roughly chop the garlic.

In a large bowl, combine the ground turkey, thyme leaves, half the garlic, half the red pepper flakes, and ¾ of the green onions. Season with a pinch of salt and pepper. Mix together with your hands or a spatula to incorporate.

Portion the turkey mixture into 4 equal oval-sized portions. Lay one chard leaf on the cutting board. Place a portion of turkey at the end of the leaf and roll up tightly until the leaf completely wraps around the turkey. Place each roll, seam-side down and reserve. Repeat until all roll ups are rolled.

Heat 1 1/2 cups of water in a large sauté pan over low heat. Add the bouillon cube and whisk until dissolved. Gently place each roll, seam-side down, in the large sauté pan with the 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°F, about 9 - 12 minutes or until rolls are firm to the touch. Discard any remaining broth.

Heat a sauté pan over medium heat. Add 1 Tbsp. olive oil to the pan. Add the garlic and sauté for 1-2 minutes, or until translucent. Add the can of diced tomatoes (with juice) to the pan. Season with remaining red pepper flakes and salt and pepper to taste. Simmer on low for 6-8 minutes, or until beginning to reduce and sauce begins to thicken.

Place a dollop of sauce at the bottom of your plate. Arrange two roll ups on top of the sauce. Spoon additional ragout atop the roll ups. Garnish with parmesan cheese and remaining green onions.