New England twist on a Greek favorite- stuffed kale leaves with rice and preserved lemon
Vegetables: Red Russian Kale; Kohl Rabi [Vanguarden Farm]
Fruit: Lemon [Fairview Orchards, Ojai, CA]
Protein: White Beans [Baer’s Beans, ME]
Grain: Brown Rice
Spices: Paprika; Turmeric, Cumin
Ready In: 20 min.
Tools: Stovetop
Vegan, Gluten-Free