Tuscano Kale Veal Rolls

Tuscano kale truly does have a unigue flavor compared to other kales. I dare say it could easily become my favorite kale. It has a slightly sweeter taste then other kales. I kept the filling to bare minium, as I didn't want to hide the delicate flavor of the kale.

1 bunch of Old Path Tuscano Kale
1/2 c hard goat cheese, grated (I had some dutch girl but JFF Caldwell would be nice as well)
1 clove garlic, minced
1/4 tsp ground nutmeg
1 tsp kosher salt
1/2 tsp ground black pepper
1 egg (Sweetgrass, JFF, Mountain View, The Farm B/B or Wintergrass)
1 lb ground veal (choose your favorite Sweetgrass or Gaia's Breath)
1 cup tomato juice (fresh made if possible)


Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Cut out hard stem of kale about half way up the leave. Blanch leaves in simmering water for about 3 minutes. Drain and rinse with cold water. Separate out leaves, gently to prevent tearing; set aside.

Place veal in a large mixing bowl, mix in cheese, egg, salt, pepper, garlic and nutmeg.

Taking one leaf, lay it out flat. Place about a tablespoon of veal mix, (shaping it into a log shape) place near the top of leaf. Roll up. Repeat with remaining leaves and veal. (you may need to place two smaller leaves together, just over lapping)

Pour 1/2 c of juice in a 11"x7" pan. Place all roll in pan to fit. Pour remaining juice over rolls. Cover with foil. (I place the pan on a baking sheet, in case some if the juice bubbles over).

Bake at 375 degrees F for 45-50 minutes. Allow to stand for 5 minutes before serving.