Real Recipes From Real Home Cooks ®

stuffed kale leaves

Recipe by
maggie hanecker
minooka, IL

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.

yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For stuffed kale leaves

  • 1 lb
    ground beef
  • 1 md
    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.

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