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Stuffed Kale with Sundried Tomato and Olive Finishing Sauce


1 cup cooked rice

2 Tbsp. olive oil

16 large Kale leaves steamed

1 cup beef broth

1 1b ground hamburger

1 small onion chopped

2 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning

1/2 tsp cinnamon

1/4-1/2 cup Bittersweet Herb Farm Sundried Tomato and Olive

1 tsp salt


Add olive oil, Bittersweet Herb Farm Zesty Garlic Seasoning, and onion cook until onions are tender in a large skillet. Add the rice, salt, and cinnamon and mix well. Add ground beef to the onion and cook until the burger is done.

A steamed kale leaf with stem cut off vein side up on a flat surface place. Place 2 heaping Tbsp. of burger and rice mixture at the bottom of the leaf. Make one roll and then fold in both sides and continue to roll—place in a casserole dish with fold side down. Repeat with remaining leaves. Pour beef broth over rolled leaves. Bake at 350 degrees for 35-45 minutes. Remove from oven and drizzle Bittersweet Herb Farm Sundried Tomato and Olive over the top and serve.


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