Stuffed Kale Leaves

maggie hanecker


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.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top


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  • 1 lb
    ground beef
  • 1 medium
    onion, small dice
  • 1/2 c
  • 4 clove
    garlic, fine diced, optional
  • 1/2 c
    fresh cilantro or parsley, chopped
  • 1 tsp
  • 1/2 tsp
    ground pepper
  • 1/2 tsp
  • 1/2 tsp
  • 1
  • 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

How to Make Stuffed Kale Leaves


  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.

Printable Recipe Card

About Stuffed Kale Leaves

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

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