STUFFED KALE (Kara Lahana Sarması)

Kale is a vegetable with billions of nutritional value. It has become very popular these days, so I bought some from the local farmer's market. The seller told me that people who eat this vegetable live a 100 years. OK; it is a bit over-optimistic but Wikipedia says it contains 778% of your daily vitamin K requirement. Everything about this vegetable is exaggerated. It tastes really good, too.

Ingredients:

Kale, around 20 leaves

Rice, 100 g

Bulgur, 50 g

1 Onion

Garlic, 2-3 cloves

Salcha or tomato paste, 1 table spoon

Red pepper paste, 1 table spoon

Olive oil, 2 table spoons

Paprika

Black pepper

Mint

Thyme

Salt

Preparation:

In a saucepan, add plenty of water and bring to boil.

Wash kale leaves under cold water. Dip into the boiling water one by one. Do not leave in the water, just dip on both sides and take out on a plate, pile up. This will soften the leaves.

Wash rice and bulgur several times until the water becomes clear, and drain.

In a bowl, mix rice, bulgur, diced onion, diced garlic, salcha and all seasonings, mix well with olive oil.

On a flat surface, gently lay the leaves and put half tablespoon of rice mixture. (Cut out the bones from the leaves when necessary) You may use one leaf or cut it in two.

Wrap the leaf around the stuffing, gently but by squeezing a bit.

Align the stuffed leaves on a saucepan, drizzle with olive oil, add water to half length (around 200 mL), cook for 20 minutes with the lid on.

Leave to rest for another 20 minutes, lid on. Serve with lemon and yogurt.