Dirty Rice Kale Rolls


 Up until this moment, I thought I would call this dish a Dirty Dolma. After writing it in the title bar, I reconsidered. Don't want to confuse anyone already well on their way down the Google rabbit hole. Godspeed, fictitious pervert, godspeed. I sometimes forget, we're trying to keep it moderately family friendly around here. However......... I can't say that the benefits of a slightly more "sensual" cuisine have not crossed my mind. Remember George Costanza and that pastrami sandwich? Possibilities, possibilities. 
Or, not.
 Moving on.

 As I was saying, trying to keep it simple. I know everyone and their brother probably has a dirty rice recipe. I am no exception. I would also surmise, there are infinite Dolma recipes out there. Well, here's another one. Or two.


Dirty Rice Kale Rolls
  • 1 1/2# ground pork (or any combination of meats, beef, bacon, chicken, giblets, etc.)
  • 1/2 cup white onion, diced
  • 1/2 cup celery. diced
  • 1/2 cup green onion, diced
  • 1/2 cup red bell pepper, diced
  • 4 garlic clove, minced
  • 3/4 cup flat leaf parsley, rough chop
  • 3/4 cup chicken stock
  • 1 Tb. tomato paste
  • 2 tsp. paprika
  • 1 1/2 kosher salt
  • 1/4 cup white wine
  • 2 Tb. Worcestershire sauce
  • 3 1/2 cup cooked rice (we use basmati. Any long grain rice will work fine. )
  • Large bunch kale cleaned and long stems and ribs removed


In a large high walled skillet, cook meat until just beginning to brown. If using leaner meats, use a few Tb. of olive oil. When just starting to brown, add in all vegetables. Cook together until just soft. In a small bowl, combine stock, tomato paste, paprika, salt, and wine. Add mixture to meat and vegetables. Combine and cook over med. high heat for 5 minutes. Stir in cooked rice, cover and remove from heat.

Bring a large pot of salted water to a boil. Working  in batches of 5-6 leaves. Blanch kale until just tender, 1 1/2-2 minutes. Remove from water with tongs and place immediately into ice water bath. repeat with remaining kale. Drain on paper towels.

Gather two roughly similarly sized leaves. Overlap in the middle and place filling directly on top.  Fold in sides and roll up like a burrito.  Repeat.

Serve with your favorite hot sauce, preferably Louisiana style. Enjoy!

 

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