STUFFED KALE LEAVES

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Stuffed Kale Leaves image

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...

Provided by maggie hanecker

Categories     Beef

Time 1h30m

Number Of Ingredients 15

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

Steps:

  • 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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