This recipe is published online and in Mark Bittman’s “How to Cook Everything Vegetarian”. It is a surprising combination of flavors. Delicious!
About 8 large kale leaves, washed
8 oz feta cheese (I used less)
2 T olive oil
2 T minced garlic
salt and pepper
1/2 c dry white wine, vegetable stock, or water (I used Roasted Vegetable Stock)
1 c chopped ripe tomato (drained canned is fine)
1/2 c chopped kalamata olives
1 small red onion, minced, for garnish
1. Cut each half of each kale leaf off the stems; reserve the stems. Be careful to keep the leaves intact so you have at least a dozen long, wide kale ribbons. Roughly chop the stems. Cut the feta into sticks about 2 inches long and as thin as you can without crumbling. (I did not have a chunk of feta just crumbled feta so I used some inside the wraps and sprinkled more on top after baking.)
2. Put 2 T of the oil in a deep skillet or casserole with a tight-fitting lid over medium-high heat. Add the garlic and the chopped kale stems and sprinkle with salt and pepper. Cook, stirring occasionally, until the kale is just beginning to soften, about 5 minutes. Remove from heat.
3. lay out a ribbon of kale, put a piece of cheese on the end, and roll it up loosely. Put it in the pan on top of the garlic and stems. Repeat until all the ribbons and cheese are used, nestling the rolls in next to each other in a single layer. Pour the wine over all and top with the tomatoes and olives. Return the pan to medium-high heat. When the liquid starts to boil, cover and turn the heat down to medium-low.
4. Cook, undisturbed, for 10 minutes, then check and make sure the kale is tender and the cheese is hot. Garnish with the onion and several grinds of black pepper. To serve, carefully scoop the rolls out and top with some of the bits of vegetables and pan juices. Pass more olive oil at the table for drizzling.
Mark Bittman suggests serving this with Roasted Cottage Potatoes.