Stuffed Kale Leaves

Name: Stuffed Kale Leaves
Total time: 30 min
Yield: 4
Ingredients: 8 kale leaves without stems; 2 cups (chopped) of ricotta cheese; 3 tablespoons of natural yogurt; 2 tablespoons of olive oil; 1 small carrot, diced into cubes; 1 stem of chopped parsley; Salt and black pepper to taste

1
8 kale leaves without stems
2
2 cups (chopped) of ricotta cheese
3
3 tablespoons of natural yogurt
4
2 tablespoons of olive oil
5
1 small carrot, diced into cubes
6
1 stem of chopped parsley
7
Salt and black pepper to taste

Ingredients

1
8 kale leaves without stems
2
2 cups (chopped) of ricotta cheese
3
3 tablespoons of natural yogurt
4
2 tablespoons of olive oil
5
1 small carrot, diced into cubes
6
1 stem of chopped parsley
7
Salt and black pepper to taste

Directions

1
Blanch the kale leaves, drain, and dry
2
Line the bottom and sides of four 8-cm diameter molds
3
Leave some leaves overhanging on the sides to close the molds
4
In a bowl, mix together the ricotta, yogurt, olive oil, carrot, parsley, salt, and black pepper to form a dough
5
Fill the molds with the mixture and close with the leftover kale leaves
6
Press down to shape and refrigerate for at least 30 minutes
7
Unmold and serve.