The creation of this tasty recipe came about due to an over abundance of kale from our CSA share. Staring down 3 varieties of kale at once was a bit overwhelming and my standard method of preparation began to lose its excitement. So I went the route of trying something new!
- 1lb Lean Ground Turkey (can use any ground meat variety here)
- 10 Large Dino Kale Leaves
- 1 can sodium free black beans
**Add green onions, fresh garlic, cumin, salt, and pepper to taste
1. Prepare your leaves for stuffing:
Blanch the leaves in boiling water until pliable (soft enough to chew, but firm enough so they don’t break). De-vein the leaves (I cut mine in half since they were so large).
2. Prepare filling:
Sauté the green onions and garlic in a pan with a small amount of olive oil. Brown the turkey in the same pan and season with salt, pepper, and cumin to preferred taste. I also added some fresh basil to mine! While the turkey cooks add the can of black beans so that they can absorb the flavors. Allow to cool so that you can handle the mixture with your bare hands.
3. Fill the leaves:
The black beans act as the perfect binder for your turkey filling! Use your palm to make a small cylindrical formed ball and wrap with the prepared kale leaf. The amount of filling you will want to use will depend on the size of your kale leaves. I used a similar amount in volume as you would use for drop cookies, but you can fill them accordingly. If you find the kale to be a little bit too chewy, line them up in a steamer to cook the leaves more.