This is the first time I’ve purchased a food solely based on the name. Once I discovered that the nickname for cremini mushrooms was “baby bellas”, I refused to call them anything else. But at that point, I had already used them in a ton of recipes. Curly kale is my right hand veggie. I’ve sauteed it from here to the moon. But never dinosaur kale*. I found dino kale at the farmer’s market. As soon as I saw it I understood the name — it has chunky leaves with bumps and ripples, reminiscent of some ancient, pre-historic plant. That made me even more excited to make something with it. I picked some up immediately. This recipe just came to me. I was originally going to make something else (which I will still make down the road), but then I thought, “why not make dino kale wraps??” I wasn’t sure where I was going with it, but it all came together so beautifully — in fact, personally speaking, this is one of my favorite dishes aesthetic-wise. Thanks to dino kale; nature kills it again.
What You’ll Need:
- 2 cups of cooked white rice
- 3 full leaves of dinosaur kale
- 1 medium carrot, thinly sliced
- 1/4 orange pepper, chopped
- 1/4 yellow pepper, chopped
- 1/4 red pepper, chopped
- 1/4 yellow onion
- 1/8 cup pickled jalapenos, some whole and some diced** (set aside diced jalapenos)
- 1 medium avocado, cut into slices
- 1/4 cup cilantro leaves (removed from stems)
- 1 packet of Goya sazon seasoning
- 2 tablespoons olive oil
What to Do:
- Wash dino kale leaves and set aside to dry.
- Preheat oven to 325 degrees.
- Prepare rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
- Heat a skillet on low to medium heat with 1 tablespoon olive oil.
- Once hot, add carrots and saute for approximately 2 minutes, stirring once.
- Add peppers and onion and continue to saute until carrots and pepper are slightly tender and onions are translucent. Remove from heat.
- Once dry, place dino kale leaves flat out on a large cookie sheet with a piece of parchment paper under them.
- Brush leaves evenly with 1 tablespoon of olive oil (I used a basting brush).
- Place dino kale leaves in oven and bake for approximately 5 minutes, until they are very lightly firm and look just a little crisped but not too much (they should still have some stretch to them and not be hardened).
- While leaves are in the oven, mix 1/2 of sazon packet into rice (use full packet for richer flavor).
- Add sauteed peppers, onions and carrots along with diced jalapeno slices to rice and mix well.
- Remove dino kale leaves and set aside to cool, approximately 2-3 minutes.
- You can serve the wraps open faced (not wrapped up), in which case transfer the leaves to a serving dish, spoon about 1/2 cup of rice into each leaf, and garnish with cilantro, whole jalapeno slices and avocado slices.
- If you want to serve them wrapped up, while the leaves are still on the parchment, carefully slice a portion of the stem running up the middle out of the leaf, but not too much or the rice will fall out (the leaves on dino kale are hearty and so are the stems. I left the stem in and just tortured myself eating the wraps.). After you do everything in step 12, removing the stem will make it easier to eat the wraps once they are rolled up. Bon appetit!
* Also known as Tuscan kale or Lacinto kale.
** Try pickling your own jalapenos! I made my own by slicing fresh jalapenos and placing them in a glass jar (it was a small jar, about 1/2 cup in size since this was just an experimental batch) with about 1 teaspoon of salt and 1 teaspoon of garlic powder. I covered them to the top in white vinegar and put the lid on. I left them in the fridge for approximately 3 months before using them for the first time in this recipe!
Date Posted on Instagram: 6/22/18