STUFFED KALE LEAVES

For : 3-4 people 

Prep/cook time: 40 minutes

Ingredients

Kale stuffing

• ½ pound ground lamb 

• ½ pound ground beef (you can substitute meat for tofu or beyond meat to keep it veggie) 

• 1 small onion minced

• 2 cloves garlic, smashed and diced

• Pinch of crushed red pepper

• Pinch of crushed oregano

• 1/2 cup grated Parmigiano

• sal/pepper to taste 

• 1 bunch of kale, washed and patted dry 

Greek yogurt sauce 

• 1 cup greek yogurt

• 3-4 tablespoons chives, diced 

• Zest and juice of 1 lemon

• sal/pepper to taste 

Remove the stem of the kale leaving the leafs intact. Wash them and pat them dry. Set aside for now. 

Coat a saucepan with avo oil. Saute onions on medium heat until translucent. Add in the garlic and cook for another minute. Add the ground lamb and beef and cook until you start to see it brown. Break up the pieces so you have small bite sizes. This will make it easier to stuff in the kale. Add salt and pepper to taste. Once it’s cooked add it to a bowl to cool. 

Preheat the oven to 350 degrees. Take one kale leaf and add about 2 tablespoons of the stuffing to the top of the leaf. Sprinkle a bit of parmesan and start to fold and roll the leaf to keep the stuffing intact. Some will fall out and the leaf might break - it’s ok! 

Add the stuffed kale leaf to an ovenproof pan and stack them side by side. You should have around 10-12 leaves depending on how large the bunch and how much you stuff them. Once the stuffed leaves are in the pan add a cover and bake in the oven for 15 mins. Remove the cover and cook for another 10 mins. 

While the stuffed leaves are baking make the greek yogurt sauce. Add the yogurt to a bowl, whisk in lemon zest and juice. Whisk in chives and season with salt/pepper to taste.