STUFFED KALE IN TOMATO WATER
Provided by Elaine Sciolino
Categories dinner, main course
Time 1h30m
Yield 4 servings (3 stuffed kale leaves per serving)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Blanch the large kale leaves for 30 seconds, drain and transfer to an ice bath or run under cold water to stop the cooking. Set them aside.
- Halve and core the tomatoes; transfer to a medium saucepan and place over high heat. Bring to a boil and let soften for 2 to 3 minutes. Crush the tomatoes with a potato masher. Reduce to a simmer and continue to cook for 10 minutes. Remove from heat and cool.
- Strain the tomato water through two layers of cheesecloth. (Don't force the extraction.) When all liquid has drained, discard the cheesecloth and pulp, add the bay leaves and let stand for 15 minutes. Discard the bay leaves and set aside the tomato water.
- Meanwhile, cook the potatoes in salted water until tender when pierced with a knife, 10 to 15 minutes. Drain, peel and cut into small cubes, about 1/4-inch square.
- Place a medium saucepan over medium-high heat, melt the butter and add the onion, zucchini and sliced kale leaves. Cook for 15 minutes, stirring occasionally.
- Add the potatoes, pistachios, thyme and hyssop, if using, and stir gently to just combine. (Do not mash.) Remove from heat.
- Lay a 10-inch square piece of plastic wrap on a clean work surface. Place 1 large kale leaf in the center of the plastic and spoon about 2 tablespoons of the filling into the center of the leaf. Gather up the edges of the plastic wrap and twist to form a ball with the kale leaf at the bottom; tie the plastic tightly at the base of the ball. Repeat with remaining kale and stuffing.
- Bring a steamer to a boil, reduce to a low simmer, and add the plastic-wrapped kale. Gently steam the bundles for 5 minutes. (Be careful; if heat is too high the plastic will melt.) Remove the bundles, carefully untie and serve, seam side down, in the warm tomato water. Drizzle with the oil and sprinkle with pepper.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 661 milligrams, Sugar 7 grams, TransFat 0 grams
STUFFED COLLARD GREENS
Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don't need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn't swell when cooking and won't break the leaf.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
- Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
- Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
- Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 518 milligrams, Sugar 3 grams
KALE AND WILD RICE-STUFFED WINTER SQUASH
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Dinner Squash Rice Wild Rice Kale Walnut Vegetarian Vegan Wheat/Gluten-Free Thanksgiving Fall Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
- In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
- Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
- Remove the squash from the oven. Spoon the rice filling into each half and serve hot.
STUFFED KALE LEAVES
This year I planted my Kale in a pot to keep it away from the rabbits and slugs. I had such a great crop that my sister, Anna and I came up with this recipe. You can also use swiss chard, cabbage, or any other edible green leaf. Just for fun we added a little cinnamon. We plan on varying the seasonings the next time we cook...
Provided by maggie hanecker
Categories Beef
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Kale- Wash and cut off steams. If Kale is tough, steam for 7 minutes. Make 12 piles of leaves to make rolls. If needed, you can place several smaller leaves together for the roll.
- 2. Filling- Mix the first 10 ingredients in a large bowl. Add enough liquid to make loose mixture. Divide equally on the 12 piles of Kale leaves.
- 3. Prepare large pot by adding two tablespoons of oil. Roll up kale with filling to make bundles. Place in pot. Cover with spaghetti sauce and water/broth.
- 4. Cook on high until it comes to a boil. Reduce heat to simmer on low for one hour.
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