Quick Kale Dolmas
Bring a large pot of water to a boil. Add kale leaves and cook until bright green and very soft, 3 to 4 minutes. Using tongs, transfer the leaves to a clean kitchen towel and pat dry. Drain the water and wipe out the pot.Advertisement
Combine yogurt, 1 1/2 tablespoons lemon juice and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
Heat oil, onion, garlic and chopped kale in the pot over medium-high heat. Cook, stirring occasionally and adding water 1 tablespoon at a time to prevent burning, until the vegetables are almost tender, about 5 minutes. Add beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes. Stir in rice, parsley, dill, lemon zest and the remaining 1 1/2 tablespoons lemon juice, 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until hot, about 2 minutes. Remove from heat.
Lay one of the kale leaves horizontally on a clean cutting board. Place a generous 1/4 cup of the beef mixture in the center. Fold both ends of the leaf over the filling and, starting with the open side closest to you, roll into a tight cylinder. Repeat with the remaining kale leaves and filling.
Serve with the reserved yogurt sauce.
Tip: If you have leftover cooked rice, use it for the dolmas. If not, enlist a little help from a precooked rice packet. Watching your sodium? Check the label for added salt.
4 vegetable, 3 1/2 lean protein, 2 fat, 1 1/2 starch