Kale Leaf Dolma

Ingredients

• 2 lb. kale
• 1 lb. ground beef
• 3 medium sized onions - diced
• 2 medium sized tomatoes - diced
• 1 tbsp tomato paste
• 1/4 cup rice - uncooked
• 8-9 stems of fresh parsley - finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 2 tsps butter
• 1 tbsp cooking oil

Before I get into detail with the prep process, I'd like to say a few words on the kale. In general, dolma is regarded as an appetizer. However, the kale leaf dolmas are prepared with ground beef, hence is considered a main dish. Kale is large enough to be a wrapper and tough enough to hold some filling and it has larger and tougher leaves compared to the grape vine. Some nice chard may work instead of kale as well but always remember, it never replaces the taste of kale .

Preparation

1. Kale wrappers
You should start off with properly washing the kale leaves. There is grit hiding between the leaves and you don't want to eat that. Then, get rid of the stems. In a large pot, boil 5 quarts of water and add the leaves in. Boil the leaves for 10-15 minutes. Pull the leaves out and let them cool a little.

2. Rice filling
In a mixing bowl, simply add ground beef, onions, tomatoes, tomato paste, rice, parsley, salt and pepper. Add two tablespoons of water and mix well. At this point you may add a dash of cumin and dried mint. I didn't list these two in the ingredient list as they are not the traditional spices for this dish. I personally like the health benefits come cooking with these.

3. Assembling
Even if the kale leaves are small, de-bone all of the leaves. They'll be easier to work with and more appealing to eye when eating. Lie a leaf on a flat working surface, shiny side down. Place about 2 tablespoons of rice filling near the stem end. Fold in that end and then the sides, while rolling up nice and neat. Repeat until you're done with all the leaves. Line the bottom of the pan with some kale leaves. (That'll prevent the actual dolmas from sticking.) Place the dolmas on the kale leaves. Add dabs of over the dolmas and pour in water or stock. It's better if you put a heat resistant plate on the top to keep the dolmas  pressed down. Cook covered over medium heat.

Dolmas are generally served with a cup of yogurt on the side.