Lacinato Kale is the easiest variety to fold these emerald green rolls. Vegetarian Times.
1 tsp. olive oil
1/2 cup finally chopped onions
1 cup cooked chickpeas
3/4 cup low-sodium vegetable broth
1/2 cup white basmati rice
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. salt
12 large Lacinato Kale Leaves
1 20- oz. can crushed pineapple, drained
1/2 cut red bell pepper
1/2 cut fresh cilantro leaves or mint
1 jalapeno chili , seeded and chopped
1 Tbs. grated lime zest
1 Tsp. Lime juice
1 tsp. sugar or agave nectar
1.To make Kale rolls heat oil in small saucepan over medium heat, add onion and cook 3-5 minutes, or until soften. Add chickpeas, broth, rice, and salt; bring to a boil, Cover reduce heat to medium - low and simmer 15 minutes or until liquid is absorbed.
2. Trim thick stems from center of Kale leaves. Place 1 large or 2 small over lapping Kale leaves on work surface with tip away from you. Pull together where stem was removed to overlap, Spoon 2 Tbs. chickpea mixture in center of bottom leaf to tip, repeat with remaining Kale and filling.
3. To make salsa stir together all ingredients in a bowl, season with salt and pepper if desired, serve Kale rolls with salsa.