Stuffed Kale Leaves

maggie hanecker

By
@maggiehs

This year I planted my Kale in a pot to keep it away from the rabbits and slugs. I had such a great crop that my sister, Anna and I came up with this recipe. You can also use swiss chard, cabbage, or any other edible green leaf. Just for fun we added a little cinnamon. We plan on varying the seasonings the next time we cook this, maybe a little allspice. So have fun cooking.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 lb
ground beef
1 medium
onion, small dice
1/2 c
rice
4 clove
garlic, fine diced, optional
1/2 c
fresh cilantro or parsley, chopped
1 tsp
salt
1/2 tsp
ground pepper
1/2 tsp
cinnamon
1/2 tsp
paprika
1
egg
1 bunch
kale leaves, cut off steams
1/2-1 c
water or beef broth
2-3 c
water or beef broth, to cover rolls
2-3 c
spaghetti sauce, to cover rolls
2 Tbsp
oil

Step-By-Step

1Kale- Wash and cut off steams.
If Kale is tough, steam for 7 minutes.
Make 12 piles of leaves to make rolls.
If needed, you can place several smaller
leaves together for the roll.
2Filling- Mix the first 10 ingredients in a large bowl.
Add enough liquid to make loose mixture.
Divide equally on the 12 piles of Kale leaves.
3Prepare large pot by adding two tablespoons of oil.
Roll up kale with filling to make bundles.
Place in pot. Cover with spaghetti sauce and water/broth.
4Cook on high until it comes to a boil. Reduce heat to simmer on low for one hour.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American