- 8
Ingredients
- 1 lb ground turkey, chicken or beef (or whatever you prefer~~lamb, veal, combo)
- 1 tbspJamaican Jerk seasoning mix
- 1 tsp sea salt
- 1/2 tsp red chili flakes
- 1/2 tsp coarse ground pepper
- 1/4 cup basil pesto (store bought), optional
- 1/4 cup Greek plain yogurt
- 1 beaten egg
- 12-15 large kale leaves (washed and dried and stems removed)
- 1/2 cup grated Parmesan reggiano plus more for garnish/serving
- 1/2 cup Italian bread crumbs
- 1 can diced Italian tomatoes
- 2 cups pasta sauce (store bought~~good brand~~marinara or your choice)
- 1 box pasta (your choice)~~I used papparedelle.
- 1/4 cup extra virgin olive oil, optional
- 1/3 cup shredded fresh basil, optional
Preparation
Step 1
In a large mixing bowl, combine the meat, JJ seasoning, salt, chili flakes, pepper, basil pesto, yogurt, egg and bread crumbs and blend well with hands. Divide into 8 equal size dollops.
In another mixing bowl, combine the tomatoes, pasta sauce and blend. Pour half of it in an 8×8 baking dish (also can use a cast iron skillet).
Take one kale leaf at a time. Put a dollop of the meat mixture in the center. Tuck and form the kale leaf around the meat leaving the top exposed~~it will kind of be like a flower peeking out from the leaves. Place in the baking dish.
Repeat with all of the meat mixture. If there is leftover kale leaves, roll and slice into thin slivers and tuck into the baking dish.
Top the kale/meat rolls with the Parmesan regianno and remaining tomato sauce. Cover tightly with a lid or doubled foil. Bake in a preheated 375 oven about 35-40 minutes. Remove and let rest about 15 minutes.
While kale/meat rolls are baking, prepare pasta according to package directions. Drain and put in a bowl, add the olive oil and fresh basil and toss.