Lamb Quinoa Tarragon Lemon Tuscan Kale Rolls

1st Nov 2012

With all the sweets and treats from this Halloween season, I think it’s safe to say that we may all be craving something a little healthier today…yes? Ok, maybe we all just really want to reach back into the kids’ candy bag and grab just one more Snickers bar (hey- it’s ok- they’re fun size!). But maybe you’re feeling guilty about all the sugar intake… so let’s go ahead and transition back to healthy food with this recipe. Since kale is such a nutrient-filled, good-for-you food that’s so popular right now, we thought it was only fitting to serve up this unique Skinny Mama recipe from Ally Phillips. And there’s super-food quinoa in there, too! If veal is not your thing, perhaps substitute with some ground sausage. Each roll is only 35 calories, so it’s ok to indulge a bit!

Lamb Quinoa Tarragon Lemon Tuscan Kale Rolls


8 large Tuscan Kale leaves
1 lb ground veal
½ tsp sea salt
1 tsp coarse ground pepper
¾ cup partially cooked (about 7 minutes) and cooled quinoa
1 beaten egg
1 tbl extra virgin olive oil
3 tsp Saucy Mama Tarragon Lemon Mustard
2 tsp fresh chopped tarragon
1 tsp chopped garlic
½ cup Italian bread crumbs
12 oz organic jarred Marinara sauce
½ to ¾ (each) tsp of freshly grated cheese (asiago or parmesan) for garnishing each serving


Wash Tuscan kale leaves. Cut off about 2-3” from bottom especially the thick stem part. Fold kale leaves and trim some of the spine being careful not to cut through. You just want to get some of the woody part off. In a large pot, bring about 8 cups of water to a boil. Place leaves in for only about 10-15 seconds. This will soften them so they’re pliable for rolling. With tongs, remove and place on towel to drain and dry.

In a large mixing bowl combine all of the ingredients and blend well with spoon. I use my hands to squish and blend everything together really well.

Lay out tender Tuscan kale leaf right side down. Using a measuring scoop, put about 1/3 to ½ cup of meat in the middle of the leaf. Starting with the stem end of the leave, flip about half over the meat. Fold and tuck the sides of the leaf around the meat. Finish with folding the opposite end of the leave. Take a 4” skewer to secure the leaf closed. Repeat this with all the leaves and meat mixture.

Put about ¾ cup of marinara sauce in the bottom of a cast iron skillet. Place the rolled Tuscan kale leaves on top. Scoop remaining marinara sauce over the rolls.

Cover and bake in a preheated 375 oven for 40-45 minutes. When done, remove and let rest for 15-20 minutes. Serve with grating some fresh asiago or parmesan cheese on top.