Its Spring and the left over lamb from Easter dinner needed a last celebration. I harvested the largest leaves from my Georgia Kale plants and made a stuffing with quinoa, lamb and mint to roll inside.
- 1/2 cup Organic Quinoa
- 1 1/2 cups 100% Fat Free Beef Broth
- 1 tbsp Chimichurri
- 1 tbsp Chili Paste
- 1 lb kale, raw
- 1 cup Onions
- 2 medium stalks Celery
- 1 Poblano Pepper, Raw
- 1/2 cup Shredded Carrots
- 1/4 cup Fennel Bulb, Raw
- 3 cloves Garlic Clove
- 1 tbsp Margarine, Light
- 8 oz Lamb
- 1 cup Fresh Mint
- 1/2 cup Lemon Juice
- 2 cups Marinara Sauce
- 2 cups White Cabbage.
Prepare the Quinoa
1. In a heavy sauce pan lightly toast the quinoa seeds
2. Add the chimichurri sauce and chili paste to the broth and stir well.
3. Pour the broth over the toasted quinoa and stir well and bring back up to a boil
4. Add the Edemame, reduce heat, cover.
5. Let simmer for 15-20 minutes. Leave covered and remove from heat when finished.
Prepare the Kale Leaves
I recommend you use flat leaf kale rather than curly. It will roll much more easily.
You need 24 good sized kale leaves.
Put on a large pot of water to boil then get another big pot and fill it with water and ice.
To prevent tearing of the leaves, trim the stalk from the bottom of each kale leave and stack the leaves on top of each other.
Place the stack of leaves in the boiling water and using a large spoon, press the stack down so that it is fully submerged. Cover the pot and let the leaves cook for about 5-10 minutes until they are a nice bright green.
Gently remove the leaves (I used to large spatulas) from the boiling water and put them directly into the ice bath to stop cooking and set the color.
Lay out towels on which to drain and dry the kale.
Saute the veggies
Finely dice all the vegetables. Heat a large skillet and saute the vegetables until nicely softened.
Mix the Stuffing
Finely dice the cooked lamb and combine it with the quinoa, sauted vegetables, chopped mint and lemon juice.
Stuff the leaves,
Repeat for each kale leaf.
Cut the thickest part of the stem vien out of the leaf. Put a large spoon full of the stuffing at the top of the leaf and roll up firmly.
Assemble the Casserole.
Chop some cabbage to put on the bottom of a large casserole. The cabbage serves to protect the delicate leaves from burning while they cook.
Arrange the kale rolls in a single layer on the top cabbage. Pour the marinara on top of the cabbage rolls.
Seal the casserole tightly with foil. Bake in the oven on 325 for 30 minutes.
Prep Time: 60 minutes
Cooking Time: 45 minutes
Yield 24 rolls