Best Stuffed Kale Leaves Recipes

OVEN BAKED RICE AND SAUSAGE STUFFED KALE LEAVES

Steps:

• Heat the oven to 375 degrees.
• In a medium sized skillet, heat the olive oil over medium heat and cook the garlic, onion and 1/4 teaspoon salt until softened, about 5 minutes.
• Add the cooked rice and 1/4 teaspoon salt to the mixture. Stir well to combine and coat the rice. Set the skillet aside.
• Meanwhile, fill a large pot with water and bring to a boil. Fill a large bowl with ice water.
• Working in groups, blanch the kale for 1 1/2 minutes and then immediately place in the ice water to cool, around 1 to 2 minutes. Remove from the water and place on a paper towel lined plate. Continue this process until all the kale has been blanched and cooled.
• Destem each kale leaf by folding each leaf in half with the stem side facing out (hot dog style). Turn the leaf so that the thick stem is facing towards you. With a knife cut from the base of the leaf to about 2 inches from the end. Separate the leaf from the stem. You should be left with a large leaf with a V-shaped piece missing.
• Place a small spoonful of rice and sausage on the bottom center of the leaf (at the base of the 'V'). Roll the leaf over the mixture, while folding in the sides of the leaf and adjusting the leaf to make sure the mixture is fully covered while rolling. Continue this process until the leaf is completely rolled and stuffed.
• Place the stuffed kale leaves seam side down in an oven safe baking dish. Bake for 18-20 minutes. Serve warm.

STUFFED KALE LEAVES

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.

STUFFED KALE IN TOMATO WATER

Steps:

• Bring a large pot of salted water to a boil. Blanch the large kale leaves for 30 seconds, drain and transfer to an ice bath or run under cold water to stop the cooking. Set them aside.
• Halve and core the tomatoes; transfer to a medium saucepan and place over high heat. Bring to a boil and let soften for 2 to 3 minutes. Crush the tomatoes with a potato masher. Reduce to a simmer and continue to cook for 10 minutes. Remove from heat and cool.
• Strain the tomato water through two layers of cheesecloth. (Don't force the extraction.) When all liquid has drained, discard the cheesecloth and pulp, add the bay leaves and let stand for 15 minutes. Discard the bay leaves and set aside the tomato water.
• Meanwhile, cook the potatoes in salted water until tender when pierced with a knife, 10 to 15 minutes. Drain, peel and cut into small cubes, about 1/4-inch square.
• Place a medium saucepan over medium-high heat, melt the butter and add the onion, zucchini and sliced kale leaves. Cook for 15 minutes, stirring occasionally.
• Add the potatoes, pistachios, thyme and hyssop, if using, and stir gently to just combine. (Do not mash.) Remove from heat.
• Lay a 10-inch square piece of plastic wrap on a clean work surface. Place 1 large kale leaf in the center of the plastic and spoon about 2 tablespoons of the filling into the center of the leaf. Gather up the edges of the plastic wrap and twist to form a ball with the kale leaf at the bottom; tie the plastic tightly at the base of the ball. Repeat with remaining kale and stuffing.
• Bring a steamer to a boil, reduce to a low simmer, and add the plastic-wrapped kale. Gently steam the bundles for 5 minutes. (Be careful; if heat is too high the plastic will melt.) Remove the bundles, carefully untie and serve, seam side down, in the warm tomato water. Drizzle with the oil and sprinkle with pepper.