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.


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Rating:

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

Directions Step-By-Step

1
Kale- 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.
2
Filling- 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.
3
Prepare 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.
4
Cook 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