stuffed kale leaves
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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yield
4 serving(s)
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For stuffed kale leaves
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1 lbground beef
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1 mdonion, small dice
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1/2 crice
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4 clovegarlic, fine diced, optional
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1/2 cfresh cilantro or parsley, chopped
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1 tspsalt
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1/2 tspground pepper
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1/2 tspcinnamon
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1/2 tsppaprika
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1egg
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1 bunchkale leaves, cut off steams
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1/2-1 cwater or beef broth
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2-3 cwater or beef broth, to cover rolls
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2-3 cspaghetti sauce, to cover rolls
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2 Tbspoil
How To Make stuffed kale leaves
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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.
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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.
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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.
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4Cook on high until it comes to a boil. Reduce heat to simmer on low for one hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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