Turkey Kale Rolls
Sometimes I forget there are recipes I loved that truly surprise me. This was one of those recipes. Something that sounds healthy and is and tastes delicious! I love not having to cook the kale first as it offers up a wonderful texture and flavour I really enjoy. If you want to try something out of the box this weekend give this one a try!
Turkey Kale Rolls
Enjoy these kale rolls as a family and then pack any leftovers for lunch if there are any! Use the larger leaves for easier rolling but not to worry if the sizes vary, just another sign of them being homemade.
Prep Time: 30 minutes
Cook Time: 75 minutes
Yield: 8 rolls
1/2 cup (125 mL) brown basmati rice
1 cup (250 mL) sodium reduced vegetable or chicken broth
1 large clove garlic, minced
1/2 tsp (2 mL) dried rosemary leaves
Pinch fresh ground pepper
8 oz (250 g) extra lean ground turkey
2 tbsp (30 mL) chopped fresh parsley
2 tbsp (30 mL) fresh grated Parmesan cheese
1 tbsp (15 mL) balsamic vinegar
8 large kale leaves only, rinsed and patted dry
1 1/4 cups (300 mL) passata (strained tomatoes)
3/4 cup (175 mL) water
In a saucepan bring rice, broth, garlic and rosemary to boil. Reduce heat to low; cover and cook for about 20 minutes or until rice is tender and liquid is absorbed. Scrape into a large bowl and let cool slightly.
Stir in turkey, parsley, cheese and vinegar; combine well.
Lay out kale leaves, darker side down. Divide turkey mixture among kale leaves depending on size of leaf. Starting at the widest part of the kale leaf, roll up, tucking in the sides if possible so mixture is covered.
Spread 3/4 cup (175 mL) of the passata among bottom of an 8 inch (2 L) casserole dish and place the kale rolls seam side down in dish. Top with remaining passata and water. Cover with foil and bake in 400 F (200 C) oven for 40 minutes. Uncover and bake for 10 minutes or until kale is tender and sauce is thickened.
Makes 8 rolls.