Stuffed Kale

 

2-3 Servings (made 14 rolls)

Farmers' Market:

14 Kale leaves, (I didn't use curley kale, but flavor wise it would be fine... I just don't know about the rolling up part.) 

2 Red Potatoes, cooked and mashed (I utilize the microwave. Who knows if I will use the microwave forever, but I'll let you in a few of my cheat quick tricks right now ;)

1/4 Zucchini, shredded

1/2 medium Onion, finely diced

2 Garlic Cloves, finely diced

1/8 tsp Thyme (this is a super potent herb, utilize less than add more AFTER you taste the filling. You don't want to only taste thyme ;)

Co-Op

3 Tbs Plain Yogurt

1/4 cup Flax Flour

2 Tbs EV Olive Oil

3-4Tbs Butter

2 Tbs cup Wheat Flour

2 Tbs Milk

Salt/Pepper to taste 

Mix everything together except kale, oil, butter, wheat flour and milk. Once the flavors of stuffing is to your liking, start rolling :) About 1 Tbs per leaf. 

Start rolling from the thicker stem side so when you're finished the roll will lay nicely against the other rolls (as pictured) without popping back open. 

Then get bowls ready with wheat flour (season this with salt and pepper too) and milk. 

Roll each piece of kale in milk then flour. Set them aside and get the Oil/Butter heating in a small sauce pan in medium high. 

Once oil is hot, add in a few rolls

The coating will come off a little, or a lot, but if it does come off a lot, you can always pull out the crunchiness and put it right back on a roll. That's the point if the flour in the first place, crunch. 

Once they are browned, use tongs to pull them out and place on a plate... It'll take about 2 minutes per side, just enough time to heat up the filling. Then they're ready to eat!

This was a tasty experiment and I'll try I

 again to make sure the coating sticks better, egg wash or an actual batter? 

Also, these are made for one bite eating like sushi, you try to bite one in half and it  doesn't work so well; the kale is a strong leaf and cooked doesn't tare well. Haha. 

I liked these enough that I'll try to make a version of them again around Thanksgiving, what a great way to use leftovers and get some good veggies (finely shredding ANY veggie should work in the filling), greens, and grains in ya :)