Recipe for Stuffed Kale Leaves
Looking for a new way to eat your greens? Look no further! Stuffed with sautéed vegetables and protein-rich tempeh, this side dish works well with a minestrone soup or as part of a Mediterranean feast.
Preparation time: 20–30 minutes
Cook time: 20 minutes
Yield: Three 2-roll servings
2 tablespoons olive oil
1 medium red onion, diced
1 tablespoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
4 ounces tempeh, cut into 1/2 inch cubes
1 zucchini, chopped into 1/4-inch half-moons
6 oil-packed sun-dried tomatoes, diced
1/2 teaspoon dried sage
1/4 teaspoon dried rosemary
1/2 teaspoon chili flakes
6 large kale leaves, washed and stems trimmed off
2 cups vegetable stock
Lemon wedges for garnish
Preheat the oven to 350 degrees. Warm the olive oil in a medium cast-iron skillet over medium heat. Add the onion and drizzle with the soy sauce.
Add the tempeh, zucchini, tomatoes, sage, rosemary, and chili flakes. Stir well to combine and cook until heated through, about 10 minutes. While the tempeh mixture is cooking, bring a few inches of water to a boil.
Place the kale leaves in the boiling water and cook until wilted but still bright green, about 3 minutes. Remove and cool the leaves quickly in a bowl full of cold water with a few ice cubes added.
Lay one kale leaf flat on a clean cutting board with the stem end closest to you. Place 1/4 cup of the tempeh mixture in the center of the leaf about 1 inch from the bottom.
Roll the kale one rotation and then tuck the sides in around the filling and continue to roll up. Continue with the remaining leaves and stuffing.
Place the vegetable stock in a 9-x-9-inch glass baking dish. Place the rolled kale leaves in the stock seam side down. Cover the baking dish with foil and bake for 20 minutes. Serve with fresh lemon wedges.
Per serving: Calories 277 (169 from Fat); Fat 19g (Saturated 3g); Cholesterol 0mg; Sodium 499mg; Carbohydrate 19g (Dietary Fiber 4g); Protein 10g.