Serves 6

Never use the center stalk of the kale in any recipe. It is too tough to eat.

1 head kale

1 red pepper

1 leek

1 tablespoon olive oil

1½ cups basmati rice

¼ cup sunflower seeds

3 cups stock (flavor of your choice; see Chapter 8 for recipes)

3 sprigs thyme, leaves only

¼ teaspoon ground cardamom seeds

½ teaspoon ground cumin

Fresh-cracked black pepper, to taste

• Steam the kale. Finely dice the red pepper. Thinly slice the whole leek.

• Heat the oil in a large saucepan and sauté the peppers and leeks for approximately 1 minute. Add the rice and seeds; toss for 1 minute. Add the stock, thyme, and spices; cover and simmer for 10 to 15 minutes, until the rice is cooked.

• Lay out the kale leaves, spoon on the rice mixture, and fold into rolls. Serve either at room temperature or heated slightly in a 375° oven.

What Is Kale?

Kale is a hearty peppery green that is a member of the cabbage family. It provides a good source of vitamins A and C, iron, calcium, and folic acid.