This is one of those recipes I made up in my head while trying to fall asleep (yes, it’s a genre). It’s been a week or two since we had this for dinner, so hopefully I remember the recipe accurately. This is a good recipe to assemble ahead of time and then bake when it’s close to dinnertime.
1 head of kale, cut into wrappable pieces (about two per larger leaf, one per small leaf, end stem removed)
8 oz ground turkey
1 can chickpeas, drained
about 1 cup couscous, cooked
handful toasted pine nuts
handful dried apricots, chopped
about 3 oz feta, chopped
splash or two chicken stock
1 onion chopped
2 cloves garlic, chopped
cinnamon
pinch turmeric
cumin
1 tbsp olive oil
salt and pepper
Preheat oven to 350.
Boil a pot of water. Drop kale leaves in for a minute or so, and remove, so they’re pliable.
Sautee onion and garlic in oil until soft. Add turkey, season and brown thoroughly.
Add turkey mixture to remaining ingredients (except kale) to make stuffing. Make moist with chicken stock. Season with salt and pepper.
Spoon stuffing into kale leaves, wrapping like you would stuffed cabbage. Add leaves into 13 x 9 baking dish.
Bake leaves for 30 minutes and serve (2 leaves per serving).
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