Kale Casserole

Ingredients

• 1 pcs Kale
• 500 g Turkey mince
• 1 head Small onion, finely chopped
• 2 pcs Garlic cloves
• 1 tbsp Olive oil
• 2 tbsp Brown rice
• 1 tbsp Red paprika powder
• 1 tsp Cumin, ground
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Tomato paste, fresh, no salt added
• 240 ml Sour cream
• 100 ml Water

Method

1. Saute the finely chopped onion in olive oil, then add the garlic and ground meat. Fry until browned.
2. Season with paprika, cumin, salt, and pepper to taste. Stir well, then mix in the tomato paste. If necessary, add beef broth or water and simmer for a few more minutes until the meat is tender.
3. Meanwhile, cook the rice in salted water.
4. Separate the kale leaves and rinse thoroughly.
5. Layer them in a large ovenproof dish: start with the meat, then rice, then the kale leaves. Repeat the layering.
6. Optionally, pour over sour cream and thickened beef broth or water.
7. Bake in a preheated oven at 180°C (350°F) for about 45-60 minutes until the top is nicely golden brown.