Thursday, June 14, 2012

Stuffed Kale

For Stuffing:
1 tbs olive oil
1 cup of rice
1 onion, chopped
1/2 lb ground beef
1/2 can\box of strained tomatos
 raisins, cranberries, almonds or other nuts \ dried fruit
curry powder or any other spices you like
1 cup of water For

3-4 tbs olive oil
a bunch of large kale leaves
1/2 can\box of strained tomatos
 1 lemon, sliced
6-8 garlic cloves, peeled

 How to make it:

Fry onion in olive oil, till it start getting translucent, add the beef and mix together crumbling the meat. Ad the rice and spices and steer for 1-2 minutes.

Mix strained tomato with 1 cup of water and pour into the pot then add the fruits and nuts. let cook for about 7-8 minutes till most of the water evaporate and the rice begin to soften but not fully cooked then turn the stove off and let the rice cool down a bit.

 In the meantime, prepare the kale - wash the leaves and cut off the top part where the stock is thicker (make the cut in the widest park of each leaf.

When the rice if cool enough to touch, spread the leaf on a chop board and pile 2-3 spoons of rice in the bottom part of the leaf, fold the sides then role the whole leaf like an eggrole!

Pour 1-2 TBS of olive oil in a pot and place the stuffed kale in the pot.

Repeat with all the leaves. when one layer of stuffed kale is in the pot, you can pile a second one, place garlic and sliced lemons and a bit more olive oil between the layers.

When all the leaves are stuffed, mix the other half of strained tomato can with a cup of water and pour on top, fill with water till all the leaves are covered. put the pot on the stove, on high flame till it boils, then lower the flame and cover with a lid. Let it cook till all the water evaporate (45 minutes to an hour)

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