Stuffed Kale Leaves Recipes

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OVEN BAKED RICE AND SAUSAGE STUFFED KALE LEAVES



Oven Baked Rice and Sausage Stuffed Kale Leaves image

Provided by jtrentc

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
2 garlic cloves (finely chopped)
1/3 cup onion (finely diced)
1/2 teaspoon kosher salt
1/2 pound Italian sausage
3/4 cup cooked rice
2 bunches 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.

WHOLE ROASTED STUFFED CAULIFLOWER



Whole Roasted Stuffed Cauliflower image

One of our favorite vegetables gets the royal treatment: It's filled with a cheesy, bacony kale stuffing, coated in crispy breadcrumbs and baked until melting and tender. You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 13

4 slices bacon
Kosher salt
1 large head cauliflower
8 ounces kale, stems removed
2 large eggs, beaten to blend
4 scallions, thinly sliced
2 garlic cloves, finely grated
3/4 cup grated Muenster cheese
1/2 cup heavy cream
1/2 cup plus 2 tablespoons panko breadcrumbs
1/4 cup plus 2 tablespoons finely grated Parmesan
3 tablespoons chopped fresh oregano
1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
  • Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
  • Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
  • Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
  • Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
  • Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
  • Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

SPICY KALE AND CORN STUFFED CHICKEN BREASTS



Spicy Kale and Corn Stuffed Chicken Breasts image

Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 11

4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
  • Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
  • Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
  • Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

KALE AND WILD RICE-STUFFED WINTER SQUASH



Kale and Wild Rice-Stuffed Winter Squash image

This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Squash     Rice     Wild Rice     Kale     Walnut     Vegetarian     Vegan     Wheat/Gluten-Free     Thanksgiving     Fall     Winter

Yield 4 servings

Number Of Ingredients 11

Extra virgin olive oil
2 acorn squash, cut in half and seeded
Sea salt and freshly ground black pepper
1 cup wild rice
1 shallot, chopped fine
6 Tuscan kale leaves, ribs removed and leaves chopped fine
1 teaspoon Dijon mustard
Zest of 1 lemon
Handful of fresh flat-leaf parsley leaves, chopped
1/4 cup toasted walnuts, chopped
2 tablespoons grated Pecorino Romano

Steps:

  • Preheat the oven to 400ºF.
  • Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
  • In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
  • Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
  • Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

STUFFED COLLARD GREENS



Stuffed Collard Greens image

Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don't need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn't swell when cooking and won't break the leaf.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 large bunch collard greens (about 1 1/2 pounds), stemmed
1/4 cup olive oil
1 large red or white onion, finely chopped
Salt to taste
1 1/4 cups medium-grain rice, rinsed and drained
3 tablespoons pine nuts
2 to 3 garlic cloves (to taste), minced
1/3 cup chopped fresh dill
1/3 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper to taste
1/3 to 1/2 cup strained freshly squeezed lemon juice
2 tablespoons tomato paste
1 lemon, sliced (optional)

Steps:

  • Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  • Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
  • Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
  • Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 518 milligrams, Sugar 3 grams

KALE-STUFFED CHICKEN BREASTS



Kale-Stuffed Chicken Breasts image

Categories     Bread     Sauce     Chicken     Side     Bake     Kale     Kosher

Yield serves 6

Number Of Ingredients 22

3 large boneless, skinless whole chicken breasts (about 2 1/2 pounds)
Kale and Tapenade Stuffing (recipe follows)
4 cups fresh bread crumbs
1 1/2 ounces semihard cheese (page 23), shredded (6 tablespoons)
2 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon Tabasco or other hot sauce
3/4 cup all-purpose flour
2 large eggs
3/4 cup milk
Kale and Tapenade Stuffing
1/4 cup extra-virgin olive oil
4 large shallots, chopped
4 cups tightly packed chopped kale leaves
1/3 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
6 ounces fromage blanc or cream cheese (3/4 cup)
4 ounces semihard cheese (page 23), grated (3/4 cup)
3 tablespoons olive tapenade
(makes about 2 cups)

Steps:

  • Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
  • Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
  • Position a rack at the top of the oven and preheat the oven to 450˚F.
  • Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
  • In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
  • Place a rimmed baking sheet in the oven for 5 minutes.
  • Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
  • Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
  • Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
  • Kale and Tapenade Stuffing
  • In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
  • Make Ahead
  • The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.

STUFFED ACORN SQUASH WITH SAUSAGE AND KALE



Stuffed Acorn Squash With Sausage and Kale image

Provided by Lidey Heuck

Categories     dinner, sausages, vegetables, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 medium acorn squash (about 2 pounds each)
Olive oil, as needed
Kosher salt and black pepper
1/4 cup raw hazelnuts, for serving (optional)
1 cup chopped shallots (about 4 shallots)
1/4 packed cup chopped fresh sage leaves
3 garlic cloves, minced
1 cup lightly packed chopped lacinato or curly kale leaves
1 pound bulk hot Italian pork sausage
Generous pinch of ground nutmeg
1/2 cup dry white wine, such as sauvignon blanc
1 cup cooked white or brown rice, or farro
1/3 cup grated Parmesan
Chopped fresh parsley, for serving (optional)

Steps:

  • Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
  • Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
  • Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
  • Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
  • Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
  • Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
  • Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.

SAUSAGE-AND-KALE STUFFED SHELLS



Sausage-and-Kale Stuffed Shells image

Who doesn't love a baked pasta casserole? Who doesn't love a make-ahead dinner? Here spicy pork sausage and hearty kale come together with creamy cheese for a crowd-pleasing freezer meal. For those who can't wait, the stuffed shells can be baked immediately and enjoyed the day they're made.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Yield Makes one 9-by-13-inch pan (serves 6 to 8)

Number Of Ingredients 9

6 ounces jumbo shells (from a 12-ounce box)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
4 ounces spicy Italian sausage, removed from casing
2 cups chopped kale leaves (from 1 small bunch)
1 1/2 cups ricotta cheese (12 ounces)
6 tablespoons freshly-grated Parmigiano Reggiano
8 ounces low-moisture mozzarella, grated (2 cups)
3 cups Three-Ingredient Marinara or your favorite jarred sauce (such as Rao's)

Steps:

  • Cook shells in a large pot of salted boiling water 5 minutes; drain. Heat oil in a large nonstick skillet over medium high heat. Add sausage; cook, breaking up with spoon, until cooked through, 4 to 5 minutes. Transfer to a plate. Add kale and 2 tablespoons water to pan and cook, stirring, until wilted about 2 minutes. Season with salt and pepper. Add to sausage. Let cool completely then coarsely chop mixture.
  • Combine ricotta, 1/4 cup Parmigiano, 1/2 cup mozzarella, and sausage mixture. Season with salt and pepper. Stuff each shell with about 2 tablespoons filling. Spread 1 1/2 cups marinara sauce in a 9-by-13-inch baking dish. Top with shells; spread 1 1/2 cups sauce over shells. Sprinkle with remaining mozzarella and Parmigiano. Cover with parchment- lined foil.To Freeze: Freeze 1 hour, then wrap entire dish in plastic and keep in freezer up to 3 months. To bake, preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.To Bake and Serve: Preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.

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From eatingwell.com


KALE AND CREAM CHEESE STUFFED CHICKEN - NICOLE GEURIN, MPH, RD
2014-12-17 1 oz light cream cheese. 2, 6-oz chicken breasts. 2 cups kale cut into strips. Salt and pepper to taste. Directions: Preheat oven to 350 degrees F. Cook garlic and onion over medium-high heat until the onions look glassy. Add the thyme, kale, salt and pepper. While that is cooking, butterfly the chicken breast and set aside*.
From nicolegeurin.com


GOUDA, MUSHROOM AND KALE-STUFFED CHICKEN BREAST | THRIFTY FOODS …
Preheat oven to 375˚F. Line a baking sheet with parchment paper. Heat remaining 2 Tbsp. oil in a large skillet set over medium-high. Carefully sear each breast until light golden, about 2 minutes per side. Set chicken on the baking sheet. Push any filling the fell out back into the chicken.
From thriftyfoods.com


KALE-STUFFED PORTOBELLO MUSHROOMS RECIPE - OH MY VEGGIES!
2017-05-09 Preheat oven to 400 degrees. Spray tops of mushrooms with olive oil. Place bottom side up on a large rimmed baking sheet and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
From ohmyveggies.com


BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE …
2022-01-07 Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute.
From delish.com


KALE AND RICOTTA STUFFED SHELLS - A FOODCENTRIC LIFE
2011-12-05 Add the garlic and cook another 60 seconds. Add the chopped kale. Place in a medium bowl and mix in ricotta and ½ cup of the Parmesan, egg and herbs and seasonings until smooth. Fill shells and bake: Place about a 1 cup of the tomato sauce in a 9×13 casserole dish. Place about two tablespoons of filling in each shell.
From afoodcentriclife.com


TURKISH STUFFED GRAPE LEAVES RECIPE | HOW TO MAKE THE BEST SARMA
STEP BY STEP RECIPE:Turkish Stuffed Grape Leaves Recipe (Grape Leaves with rice) | Dolma Recipe | how to make DolmaIngredients300 gr pickled grape leaves2 cu...
From youtube.com


KALE & RICOTTA STUFFED SHELLS - COOK FOR YOUR LIFE
Coarsely chop, then blend the chopped kale with the garlic cloves, ricotta, salt, basil leaves, egg, and parmesan cheese. Fill the pasta shells with a scant 1 tablespoon of the kale ricotta mixture and place in the prepared baking pan. Top the stuffed shells with the Quick Tomato Sauce and sprinkle with the mozzarella cheese and the reserved ...
From cookforyourlife.org


ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE
2019-09-27 Stir frequently. Add the kale, garlic, 1 teaspoon dried oregano, and ½ teaspoon dried sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the toasted pine nuts and cooked quinoa and stir until completely combined. Fill the squash with the vegetable and quinoa filling and ...
From veganosity.com


TURKISH ROLLED KALE /COLLARD GREEN RECIPE (VEGAN)
2021-09-28 Cut the thick vein part and place filling along the vein and roll. Place stuffed kale rolls into a wide pan. Continue to roll until the filling is finished. Slice 1 onion and scatter on top of the dish. Mix tomato paste with 1 cup water and pour over the rolls. Add more water to cover the kale rolls 1 cm less.
From turkishfoodtravel.com


STUFFED SWEET POTATOES WITH QUINOA AND KALE | THE FULL HELPING
2013-03-06 Transfer it to a small saucepan and add 1 scant cup water. Bring the quinoa to a boil and then reduce heat to low. Cover and simmer the quinoa for 13 minutes. Remove the quinoa from heat, fluff it gently with a fork, and then re-cover and allow it to steam for 5 minutes. Place the kale in a medium sized mixing bowl.
From thefullhelping.com


STUFFED KALE - PATCHWORK TIMES BY JUDY LAQUIDARA
2022-05-15 Stuffed Kale. Saturday we were at the farmers’ market and we had already picked up a bundle of kale. It’s the normal curly, thickish leaf kind of kale. The next booth I came to had “giant kale”. I stopped and talked to the lady and asked her what was the difference in that and regular kale. She told me that she thought it tasted milder ...
From patchworktimes.com


QUINOA AND KALE ROLLUPS - VEGAN COACH
Lay one kale leaf on a large plate and top with one portion of the quinoa filling. Roll tightly and place into baking dish, seam side down. Repeat with remaining kale and quinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs and chopped tomatoes. Step 4: Bake at 350 degrees, uncovered, for 20 minutes.
From vegancoach.com


QUICK KALE DOLMAS RECIPE | EATINGWELL
Using tongs, transfer the leaves to a clean kitchen towel and pat dry. Drain the water and wipe out the pot. Advertisement. Step 2. Combine yogurt, 1 1/2 tablespoons lemon juice and 1/4 teaspoon each salt and pepper in a small bowl. Set aside. Step 3. Heat oil, onion, garlic and chopped kale in the pot over medium-high heat.
From eatingwell.com


QUINOA-STUFFED KALE ROLLS WITH GOAT CHEESE - PAULA'S HEALTHY LIVING
2014-03-18 Spread about 3/4 cup tomato sauce over bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Working with 1 kale leaf at a time, place about 1/4 cup quinoa mixture in center of leaf. Fold in edges of leaf; roll up, jelly-roll fashion. Repeat procedure with remaining kale leaves and quinoa mixture to form 12 rolls ...
From paulashealthyliving.com


KALE RECIPES: 45 DELICIOUS IDEAS WE CAN'T GET ENOUGH OF

From tasteofhome.com


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