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.
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound ground beef
- 1 medium onion, small dice
- 1/2 cup rice
- 4 cloves garlic, fine diced, optional
- 1/2 cup fresh cilantro or parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1 - egg
- 1 bunch kale leaves, cut off steams
- 1/2-1 cup water or beef broth
- 2-3 cups water or beef broth, to cover rolls
- 2-3 cups spaghetti sauce, to cover rolls
- 2 tablespoons oil
How To Make stuffed kale leaves
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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.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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