kale rolls

kale_rolls

This has been a week of experiments and here’s the first one! We call these Kale Rolls (or perhaps stuffed kale?), whatever floats your boat. When we realize we have too much of a great ingredient we find a way to use it. We absolutely hate food waste. This week we had an abundance of kale so we decided to try these little guys. Let us know what you think, and don’t be afraid to experiment!

RECIPE
Makes 3-4 servings
1 bunch of hearty greens (we used curly kale)
1/2 cup uncooked lentils
8 oz. mushrooms, chopped (we used baby bellas)
¾ cup onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped
¼ cup grated parmesan cheese
1 teaspoon italian seasoning
1 tablespoon tomato paste
½  teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1-1/2 cups of tomato sauce

DIRECTIONS
Cook the lentils according to package directions and then set aside to cool.

Heat large skillet to medium heat and toss in onion. Cook for two minutes and then toss in carrots and garlic, cook for one minute, add celery, cook for one minute, throw in mushrooms and mix for 5 minutes or until tender.

Then add salt, pepper, tomato paste, and Italian seasoning to large skillet. Mix well and then set aside to cool.

Preheat oven to 350° F

Boil large pot of water to blanch kale. While the pot is boiling, sort through greens bunch to find large whole leaves. Cut off any excess stem from the leaf, set leaves aside. Next fill a large bowl with ice water. Set towel for drying and ice bath on the counter next to your boiling pot.

Once your pot is boiling, dip your greens into the boiling water for 20-25 seconds and then dip immediately into ice bath for 5 seconds. Pat dry. Leaves should be bright green.

In a large bowl, mix together lentils, ingredients from the large skillet, and the parmesan cheese.

Layout leaves, scoop about ¼ cup of the lentil mixture into the center of a leave and then roll like a burrito. Continue until all leaves are full.

In a 9×9 glass dish, add ½ cup of tomato sauce. Place rolled leaves into dish. Add additional ½ cup of tomato sauce on top.

Bake for 30 minutes. Then you’re ready to serve!

kale_final

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