For a quick version of stuffed grape leaves, we've put all the flavors of a traditional dolma recipe into a cooked filling that's simply wrapped in blanched kale leaves--no need to simmer for hours.

Source: EatingWell Magazine, December 2019




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

4 stuffed kale leaves & 2 Tbsp. sauce
471 calories; protein 34.5g; carbohydrates 48.6g; dietary fiber 6.4g; sugars 3g; fat 16.5g; saturated fat 5.6g; cholesterol 76.5mg; vitamin a iu 26999.5IU; vitamin c 228.3mg; folate 39.8mcg; calcium 347.6mg; iron 6.4mg; magnesium 74.2mg; potassium 606.9mg; sodium 748.5mg.

4 vegetable, 3 1/2 lean protein, 2 fat, 1 1/2 starch