Saturday’s. I love Saturdays; and I’m sure many of you are with me. Barring a hangover (I’m 26 so it happens) I like to use Saturdays to test out recipes that simply didn’t get done during the week. Last weekend, I was nursing a killer wine induced headache; but hunger prevailed. I wanted to attempt kale rolls so badly, that I filled my body with some sassy water to rehydrate my parched cells; and got down to the business of food- sometimes I just have to (wo)man up.

As a child I remember cringing at the thought of cabbage rolls; but you know what, have I no idea why. Kids are weird- I was especially weird; cut to today, where if it’s rolled I’m all over it- salad rolls, cabbage rolls, roulade; and now, Kale rolls.

As far as leafy green anything goes, Kale is king. This monarch can be made into chips, sautéed and served over rice and rolled with quinoa, cabbage and cheese; I don’t know about you, but I consider this to be versatility unparalleled.

Initially I made these kale rolls with the intent to share; but my aforementioned hearty appetite prevailed and I downed the lot on my own- generally when hunger calls, I pick up on the first ring.

These can be made ahead of time and frozen, for when you are in a dinner pinch; or, you could do like me, and eat them standing at your kitchen island, while making embarrassing eating noises- it’s really your call!

Kale Rolls

Serves 4

1 cup red quinoa, cooked

2 cloves garlic, minced

1 small leek, diced

¼ head of green cabbage, shredded

1 tbsp coconut oil

1 tsp salt

1 ¼ cup canned tomatoes, diced

½ tsp honey

6 large kale leaves

¼ cup crumbled feta cheese

1 tbsp parmesan, grated

Preheat oven to 350^oF

Trim the kales leaves and remove toughest parts of the stem; and steam for 4 minutes.

In a sauté pan heat the oil over medium heat; add the garlic, leeks and cabbage. Cook, stirring, for 5 minutes; and add the cooked quinoa. Stir and cook for an additional 2 minutes. Remove from heat, transfer to a bowl and stir in the crumbled feta cheese.

In the same sauté pan, add the tomatoes and honey; heat until bubbling.

Lay out the kale leaves and fill them with about 1 to 1 ½ tbsp of the quinoa filling. Roll them and pack them tightly in an oven safe dish; spoon the tomato sauce over the rolls and sprinkle with grated parmesan cheese.

Bake in the oven for 7 minutes; and broil for an additional 3 minutes to achieve a golden brown crust.