Stuffed Kale Leaves.
I love to reinvent leftovers and make an entirely new dish! That said, my Stuffed Kale Leaves is a vegetarian main dish using leftover rice and veggies, organic kale leaves and a bit of tomato sauce. Earlier in the week I had made a risotto like dish using jasmine rice and organic veggies. This rice vegetable medley included, onions, celery, cabbage and carrots, along with a few organic grape tomatoes. Years ago, I used to make stuffed grape leaves(dolmades). So, I thought why not use this leftover rice as a stuffing for the bunch of Dino kale I had in the fridge! My Stuffed Kale Leaves swim in a thinned out basil marinara sauce and bakes in the oven. It is easy to prepare and is just delicious and nutritious!
1/4 cup extra virgin olive oil
1-2 cups of left over rice pilaf, rice/veggie medley or risotto
1 bunch organic Dino kale or Swiss Chard, trimmed of their ribs
1-2 cups thinned marinara sauce or crushed tomatoes seasoned with basil and oregano
1/2 cup shredded Italian cheese, optional
1 small organic tomato, sliced thin
Preheat oven to 350 degrees Fahrenheit
Blanch the kale leaves in boiling water for a minute or so, drain
Cover the bottom of a baking dish with the olive oil
Fill each kale leaf with a good spoonful of the rice and roll up
Place the rolls in the baking dish
Pour the marinara sauce over the top of the rolls
Sprinkle the cheese on top if using
Lay the thin slices of tomatoes on top
Cover the dish with foil
Bake for 1 hour then uncover and bake for 10 more minute
Remove from oven and let rest
Serve my Stuffed Kale Leaves with a side salad and or a protein of choice! Enjoy!
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