Kale and Feta Dolmades

I wanted some dolmas to go with my Mediterranean chicken, so I adapted a quick kale dolma recipe.

 

Ingredients:

• 8 medium kale leaves, stems trimmed
• 1 tablepoon olive oil
  
• 1/2 cup Vidalia onion, chopped
• 3 cloves garlic, minced (or 1 teaspoon powdered garlic)
• 1.5 cups cooked rice 
• 1.5 tablespoons lemon juice (or apple cider vinegar)
  
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dill (or 1 tablespoon chopped fresh dill)
• 1 tablespoon fresh mint, diced
• 1/2 tablespoon fresh oregano, minced
• .75 teaspoon salt
• .25 teaspoon pepper  
  
• 2 ounces of feta cheese, chopped or crumbled

Instructions:

1. Bring a large pot of water to a boil. Add kale leaves and cook until bright green and very soft, 3 to 4 minutes. 
2. Using tongs, transfer the leaves to a clean kitchen towel and pat dry. 
3. Saute  onion (and garlic, if using fresh) in olive oil until the onion is softened.
4. Stir in rice, herbs, and spices, cook until warm.
   
5. Remove from heat, stir in feta,
6.  Lay one of the kale leaves on a clean cutting board, place a portion of the rice mixture inside, and roll up into tight cylinders. (I had very small leaves, so made small sushi-looking dolmas.)
   
7. Repeat with the remaining kale leaves and filling. Chill. Serve with a garlic yogurt sauce.
8. Save the leftover rice filling to reheat for another meal.
   
   

Carole's Notes:

I liked this. Doug preferred it warned up the next day.

The recipe is adapted from https://reciperian.com/blog.php?rescepie_id=2775