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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


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

On a flat surface place a steamed kale leaf with stem cut off vein side up.  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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