Kale Rolls with Orzo Turkey and Garlic Stuffing

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1/2 pound fresh ground turkey or chicken

1 cup Orzo, cooked

2 cups marinara sauce

12 large Kale leaves, washed and remove stem

1/2 white onion, finely diced

2 cups roma tomatoes, diced

1/2 cup fresh basil leaves, chopped

2 garlic cloves, crushed

3 tablespoons extra virgin olive oil

Sea salt and black pepper.

Bring a pot of salted water to a boil. Blanch Kale for 2 minutes and drop into an ice bath (icy cold water in a bowl). Run your knife along the back to remove the tough stem to make it easier on rolling. Set aside.

In a large deep-sided skillet on high heat, add olive oil. When hot, add onions and saute until soft. Season with sea salt and black pepper. Add turkey, saute until cooked and brown(keep cooking temperature on high because you don't want the turkey to retain moisture and turn to a stew. Add garlic and tomatoes and continue sauteing on high heat a further 5 minutes. Add cooked orzo and fresh basil. Season with sea salt and black pepper. Stir to combine. Remove off heat to cool.

Preheat oven to 400 F.

Lay kale flat on a clean surface. Add two tablespoons of the mixture to the middle and roll tightly to close (refer to picture). Cover the bottom of an oven proof-dish with marinara sauce of choice (about two cups). Arrange kale rolls in a single layer. Cover and bake for 30 minutes. Remove from oven. Serve hot.

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