8 large kale leaves, washed, stems removed and reserved
1 tbsp + 2 tbsp extra virgin olive oil
2 + 1 cloves of garlic, minced
½ cup vegetable or chicken stock
1 ½ cups dried white beans like navy or Great Northern
20 fresh sage leaves
1 tsp sea salt
1 tsp freshly ground black pepper
1. Put the dried beans in a large pot on high heat with water to cover by 2
inches and bring to a boil.
2. Add the sage and bring down heat to low and cover.
3. Cook until beans soften.
4. Add sea salt and pepper and finish cooking, until beans are very tender.
5. Drain any remaining liquid if necessary then add the 2 cloves of garlic and
the olive oil and cook for another 2 minutes. Set aside.
6. Roughly chop the kale stems and place in a deep skillet with 2 tbsp of olive
oil and 1 clove of garlic.
7. Cook on medium heat for 5 minutes, stirring occasionally.
8. Lay out a kale leaf, put 1 tbsp of white bean mixture on the end, and roll it up.
9. Put it in the skillet on top of the garlic and stems.
10. Repeat until all the kale leaves are used.
11. Pour the stock over all and return the pan to medium heat. When the stock
begins to boil, turn the heat to low and cover.
12. Cook for 10 minutes. To serve, carefully take the rolls out and top with cooked kale stems, garlic, and pan juices. These
rolls are also delicious when filled with quinoa. Make sure to buy the large kale leaves to allow for easy rolling. If using canned beans, put beans, sage, sea salt and pepper all together in a skillet and heat through on medium heat for 5 minutes before adding the garlic and olive oil.