3 tablespoons creamy peanut butter 1 teaspoon minced garlic oil to drizzle 1 cups of precooked rice
Coconut milk – for the creamy texture and flavour 1/4 teaspoon ground ginger 1/4 teaspoon brown sugar
A pinch of cayenne pepper salt and pepper to taste 6 large kale leaves, blanched for 2-3 minutes in boiling water
1 cup of homemade tomato sauce (Ingredients below)
2 garlic cloves
2 sprigs thyme,
Small red pepper,
2 sprigs oregano,
1 chicken cube – Bouillon
2 tbsp Olive oil
1 green Thai chilli
1. Start a large pot of water (for the kale). Let it reach a boil.
2. Prepare the quick tomato sauce (recipe below).
a. Blend Onion, tomatoes, garlic, thyme, pepper, oregano, chicken cube, chilli. Add mixture to a heated pot with olive oil. Cook on low medium heat until the oil starts to settle at the top – about 20 minutes. Add a tiny pinch of salt at the end after the sauce has reduced and also because the chicken cube has salt. Set aside until when needed.
3. In a medium low frying pan heat oil and sauté garlic and ginger until soft and translucent
4. Mix the cooked rice with the garlic mixture and add the peanut butter. Add brown sugar ad a pinch of cayenne pepper and mix in. For a creamier texture add 2 tablespoons of coconut milk. This is your filling.
5. Add the kale leaves to the boiling water and blanch for about 4 minutes. You be the judge. The longer they cook, the more tender they will become and may fall apart a bit when rolling the rice
6. Take a kale leaf, cut the hardy part of the vein out, and add your rice mix. Roll and line them up next to each other. The amount you add to the leaf will vary on size of leaf and how many leaves you are working with.
7. Steam the kale rolls for about 5 minutes, just enough time to get the mixture heated up and try not to get your kale leaves to turn brown. Drizzle a little bit of olive oil on top.
8. Top with your favorite tomato relish and serve.
*You can skip the steaming stage and put the kale rolls in a baking dish topped with the tomato relish. This will taste good baked as well.