Stuffed Kale Leaves

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Stuffed Kale Leaves

Step-by-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.
  • 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.
  • 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.
  • 4Cook 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