The Most Tender Dolls
Ingredients:
- 1 bunch of kale or bok choy
- 5 medium-sized potatoes
- 1 clove of garlic, minced
- Dried tomatoes or vegan cheese
- Salt and pepper to taste
- Olive oil
- Optional: breadcrumbs
Instructions:
- Prepare the Potatoes and Greens:
- Start by boiling a large pot of salted water.
- Peel the potatoes, slice them into rounds, and cook them in the boiling water until they are soft and easily pierced with a fork. This usually takes 10-20 minutes, depending on the thickness of the slices. Drain the potatoes when done.
- Prepare the Kale or Bok Choy:
- While the potatoes are cooking, prepare the kale or bok choy.
- Wash and trim the leaves, then blanch them in the same boiling water for a few seconds, just enough to soften them. You may need to do this in batches.
- Carefully remove the leaves from the boiling water and pat them dry with a kitchen towel.
- Make the Mashed Potatoes:
- Mash the boiled potatoes in a bowl.
- Add minced garlic, a drizzle of olive oil, and black pepper to taste. Add salt if needed and adjust the seasoning to your preference. Mix well.
- Assemble the Stuffed Greens:
- Take a blanched kale or bok choy leaf, and cut out the tough stem if necessary.
- Lay half a leaf flat on your work surface.
- Place a spoonful of the mashed potatoes in the center of the leaf.
- Add 1-2 pieces of dried tomatoes or sprinkle grated vegan cheese on top of the potatoes.
- Roll the Stuffed Greens:
- Fold the sides of the leaf over the filling.
- Roll up the leaf from the bottom to create a stuffed roll, similar to a classic cabbage roll.
- Bake (Optional):
- Preheat your oven to 180°C (350°F).
- Grease a baking sheet and arrange the stuffed kale or bok choy rolls on it. If desired, you can sprinkle breadcrumbs on top for added texture.
- Bake for 10-15 minutes or until the rolls are heated through and the tops are slightly crispy.
- Serve:
- Plate the stuffed greens and enjoy your delicious vegan stuffed kale or bok choy rolls with mashed potatoes!