Stuffed Kale Leaves

It can be a challenge to get people, especially children, excited about eating kale, but this recipe is a guaranteed hit.

We have had a large amount of kale in the vegetable garden.  This recipe is a variation of the similarly prepared cabbage leaves, but in my opinion is much nicer.  So here is the recipe if you would like to give it a try.

Stuffed Kale Leaves

Serves 4

8 largish kale leaves

450g beef mince

100g lean bacon or ham

1 cup fresh breadcrumbs

½ teaspoons salt

2 teaspoons chutney (any sort)

3 teaspoons soy sauce

3 teaspoon Worcestershire sauce

3 teaspoons tomato sauce (ketchup)

400g tin diced tomatoes or tomato puree

2 tablespoons tomato paste

¼ teaspoon salt

¼ teaspoon sugar

½ cup shaved parmesan

Bring a large pot of water to the boil.  Cut out the tough stalk of the kale.  Cook the kale in the water for 2 minutes, then drain and leave until cool enough to handle (or just run some cold water over it).

Heat oven to 160°C (fan forced – 20° more if your oven is not fan forced)

Meanwhile mix together the mince, bacon, breadcrumbs, the ½ teaspoon salt, chutney and sauces, mixing until well combined.  Place the kale leaves on a board or bench top and cut each in half.  Shape the mince into 8 portions and place on the pieces of kale leaves. Wrap the kale around to make 8 parcels.

Grease an 18 x 28cm baking or lasagne dish.  Place the parcels in this.

 

Mix together the tomatoes (or tomato puree), tomato paste, salt and sugar and pour over the parcels.  Sprinkle with the parmesan and bake for 30 minutes.