KALE DOLMAS WITH LAMB ENJOY DAN:

                            KALE DOLMAS WITH LAMB by CHEF DAN:

Serves 4

INGREDIENTS:

10-medium kale leaves, stems trimmed, + 4-cups chopped (from 2 large bunches)

1/4-cup Greek yogurt

1-teaspoon lemon zest

3-tablespoons lemon juice, divided

1-teaspoon salt, divided

1/4-tablspoon black pepper, divided

1-tablespon vegetable oil

1-onion, chopped

3 garlic cloves, minced

1-4-tablespoons water

1-pound ground lamb

2-cups cooked brown rice

2-tablespoon EACH fresh chopped dill & sage

DIRECTIONS:

1.   Bring a pot of water to a boil.

2.   Add kale leaves & cook until bright green & soft 3-4 minutes.

3.   Transfer leaves to a kitchen towel & pat dry.

4.   Drin water & wipe pot clean.

5.   Combine yogurt-1-1/4-teaspoon lemon juice + 1-teaspoon salt & pepper into a bowl: set-aside.

6.   Heat oil in the pot over medium-high heat & when sizzling.

7.   Add onion, garlic & chopped kale, adding 1-tablespoon water at a time to prevent burning.

8.   Stir for about 5 minutes, or until vegetables are almost tender.

9.   Add ground lamb & stir breaking up with a wooden spoon.

10  Saute for about 4 minutes, or until browned.

11  Stir in rice, dill, sage, 1-1/2-tablespoons lemon juice, 3/4-teaspoon salt & 1/4-teaspoon black pepper.

12  Stirring until hot, about 2 minutes, remove from heat.

13  Lay one of the kale leaves horizontally on a cutting board.

14  Place 1/4-cup of lamb mixture in the center.

15  Fold both ends of the leaf over the filling.

16  Starting with open side closest to you, roll into a tight cylinder.

17  Repeat with remaining kale leaves & filling.

18  Serve with reserved yogurt mixture.

ENJOY DAN:                                     SING SONG AND EAT GREENS!!!