Uncle Williams Kale Rolls with Goat Cheese
Remember Uncle William and his Camel Mr. Thirsty. I don’t know how many time’s I have asked him not to leave his camel in the den, Mr. Thirsty takes up the entire sectional sofa. All I am told is tell him your self. Does not work, plain and simple. A 2000 pound two-mumped camel that likes to watch soap operas does not listen, enough of that folderol. Uncle William was in the kitchen evangelizing the wonders of Kale. It’s magical health benefits. Also displaying some amazing Goat Cheese he said was from goats a friend of his in Morocco (heard that story before) hand fed and played classical music to. All the while he was gracing us with stories of his Moroccan friends goats, he put together this amazing dish, so good, so healthy and so delicious. Share the recipe as we always say here at Sherwood Forest.
1 Tb. olive oil
28-oz can diced tomatoes, drained
1 med. onion, chopped
1 tp. dried basil
5 cloves garlic, diced
One-half tp. kosher salt
12 large kale leaves (approx. 1 large bunch)
2 cups cooked rice
One-half cup chopped walnuts, toasted and divided
4-oz. goat cheese, crumbled
Heat large saucepan over med. heat and add oil—add tomatoes, onion, basil, and garlic. Cover and simmer 30 minutes. Remove pan from heat and add salt; stir.
Cook half of kale in large pan of boiling water—cook 1 minute. Remove kale from pan and plunge into ice water. Repeat with remaining kale. Drain and pat dry. Remove center rib from each kale leaf, leaving the leaf whole and uncut at leafy end.
Add one-quarter cup walnuts to cooked rice.
Preheat oven to 375 degrees.
Spread approx. 1-cup tomato sauce over bottom of a greased 11x7-inch glass-baking dish. Working with 1 kale leaf at a time, place about 2 Tb. of rice in center of leaf; roll up jellyroll fashion. Repeat, making 12 rolls. Place rolls, seam side down, in dish. Spoon remaining sauce over rolls.
Cover and bake for 20 minutes.
Sprinkle with remaining walnuts and cheese and bake uncovered anther 5 minutes.
RETURN TO RECIPE