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RECIPE
23 INGREDIENTS11 STEPS1hr 30min

Italian Turkey Kale Rolls

4.8
4 Ratings
These tasty rolls are hearty and satisfying without being heavy, not to mention a great way to eat a little kale.
Italian Turkey Kale Rolls Recipe | SideChef
These tasty rolls are hearty and satisfying without being heavy, not to mention a great way to eat a little kale.
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
1hr 30min
Total Time
$2.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Rolls

1/2 cup
Long Grain White Rice
3/4 cup
Water
to taste
14
Large Kale Leaves
about 3 bunches
13 oz
Italian Sausages
about 2 links
1/2 cup
Chopped White Onions
1/2 cup
4 cloves
Garlic , minced
1 Tbsp
or 2 tsp Dried Parsley
1/2 tsp
1/4 tsp
Crushed Red Pepper Flakes
1/2 cup
(optional)

Sauce

1 can
(284 mL)
Tomato Soup
1 cup
Canned Diced Tomatoes
1 cup
Tomato Sauce
1/2 tsp
1/2 tsp
Finely Ground Black Pepper
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Nutrition Per Serving

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CALORIES
175
FAT
6.5 g
PROTEIN
15.2 g
CARBS
14.4 g

Author's Notes

It may be necessary to trim out about 1 inch of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely.

Cooking Instructions

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Step 1
Bring Water (3/4 cup) and Salt (to taste) to a boil. Add Long Grain White Rice (1/2 cup) , cover and reduce heat to low. Cook for 15 minutes.
Step 2
Turn the heat off and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
Step 3
Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from Kale Leaves (14) .
Step 4
Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
Step 5
In a large bowl combine Ground Turkey (1 lb) , Italian Sausages (13 oz) , White Onions (1/2 cup) , Green Bell Peppers (1/2 cup) , Garlic (4 cloves) , Italian Flat-Leaf Parsley (1 Tbsp) , Dried Oregano (1/2 tsp) , Dried Basil (1/2 tsp) , Salt (to taste) , Ground Black Pepper (1 tsp) , and Crushed Red Pepper Flakes (1/4 tsp) . Mix gently just to combine all ingredients. Gently mix in rice.
Step 6
Preheat oven to 350 degrees F (175 degrees C).
Step 7
In a medium bowl, whisk together Tomato Soup (1 can) , Canned Diced Tomatoes (1 cup) , Tomato Sauce (1 cup) , Italian Flat-Leaf Parsley (1 Tbsp) , Dried Oregano (1/2 tsp) , Granulated Sugar (1/2 tsp) , Salt (1/2 tsp) , Finely Ground Black Pepper (1/2 tsp) and set aside until rolls are assembled.
Step 8
Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling.
Step 9
Place roll into a greased 13x9-inch casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
Step 10
Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with Parmesan Cheese (1/2 cup) if desired and broil 2-3 minutes.
Step 11
Allow to rest for 5 minutes prior to serving.
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Nutrition Per Serving
Calories
175
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
37.1 mg
12%
Carbohydrates
14.4 g
5%
Fiber
1.5 g
5%
Sugars
3.9 g
--
Protein
15.2 g
30%
Sodium
476.9 mg
21%
Vitamin D
0.2 µg
1%
Calcium
97.9 mg
8%
Iron
1.7 mg
9%
Potassium
430.0 mg
9%
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