- Remove the stems from the kale by grasping the base of the stem in one hand and running the thumb and forefinger up the stem. It will break off where the stem is more tender. Discard the stems. Add kale to a large pot of salted, boiling water. Cover and cook until the leaves are softened - 2 minutes maximum. Place leaves in a sieve and run under cool water. Remove leaves and lay out flat to drain on paper towels. Set aside.
- In a saucepan over medium heat, add oil. Saute onions, mushrooms, garlic, oregano, and thyme for 5 minutes (or until onion is softened) Stir in quinoa. Add broth; bring to a boil. Reduce heat, cover and simmer for approximately 15 minutes or until all the liquid is absorbed. Stir in carrot, zucchini, salt and pepper. Let cool to room temperature. Stir in egg*
- Preheat oven to 350F. To assemble the rolls, spoon approximately 1/3 cup of the quinoa mixture onto each kale leaf, just above where the base of the stem would have been. Fold bottom up over filling, tuck sides in and roll up. This is quite a bit trickier I found than using cabbage leaves for traditional cabbage rolls. Take your time!
- Line the base of a 13"x9" baking dish with half of the passata. Arrange the kale rolls on top of it and cover with the remaining passata. Cover the dish with foil and bake for one hour.
- Remove and ENJOY!
Friday, February 21, 2014
Kale & Quinoa Rolls
KALE & QUINOA ROLLS
12 large leaves of kale
2 tsp grapeseed oil
1 onion, diced
1 cup diced mushrooms (I used porcini as they're "meatier" in texture and have great flavour)
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 cup quinoa (rinse to remove the bitter coating called 'saponin')
2 cups low sodium vegetable broth
1 carrot, peeled and diced
1 zucchini, diced
1/4 tsp each salt and pepper
1 large egg, beaten
2 cups no salt added passata di pomodoro (crushed tomatoes)