31 Jul Italian Turkey Kale Rolls
- 6 large Lacinato or Tuscan kale leaves
- 1 pound ground turkey (99% lean)
- 2 teaspoons dried oregano
- 2½ teaspoons dried basil
- ½ teaspoon garlic powder (salt free)
- 1 teaspoon onion powder
- ½ teaspoon salt
- Olive oil spray
- 1 teaspoon lemon juice + more if desired
- Cut the thick stem from roughly 6-7 large Lacinato kale leaves, leaving the top half intact.
- Bring a large pot of water to a boil, then one by one, submerge each kale leaf into the water for 10-12 seconds, then quickly transfer to a bowl of ice water (dunking another 10-12 seconds). Lay each leaf on a large towel and pat dry.
- Combine the dried herbs to the ground turkey, then scoop out roughly ¼ to ⅓ cup of the turkey mixture and place near the top of the kale leaf.
- Fold the leaf around the top of the turkey, then slowly roll the leaf around the turkey, tucking in the sides as you roll up to secure before you reach the end. Make sure you arrange the cut middle of the leaf (where the stem once was) to meet, in order to avoid any turkey showing.
- Once all the turkey is wrapped, heat olive oil spray to a large pan over medium heat and place the roll ups into the pan. Cover the pan and cook for four minutes.
- Next, remove the lid, gently flip the roll ups using kitchen tongs, and reduce the heat to medium/low. Cook an additional 8 minutes.
- Squeeze or pour the lemon juice on top of roll ups, then remove from the pan.
- Serve immediately or let cool and refrigerate. When ready to eat, use a sharp knife to cut the roll into thirds or fourths. Add a little more lemon juice to top if desired.