6 large organic Dino kale leaves
3/4 # of ground organic lamb (we grind our own organic shoulder meat)
1/2 # of ground organic sirloin of beef (we grind top sirloin)
1 medium organic yellow onion
6 cloves of organic garlic
2 tsp Kosher salt
1 organic jalapeño for some heat--minced
1/2 cup of minced organic roasted sweet peppers
1 glass of your favorite Sonoma County organic Pinot Noir
1 glass of your favorite Sonoma organic Sauvignon Blanc
Simply roast two organic bell peppers over an open flame or barbeque until well blistered. Place in a non plastic container with lid & allow to steam for 15 minutes. This will release the skin & they'll be easy to peel! Go ahead & mince with a sharp knife. Remember dull knives cause many more accidents than sharp ones!
Mix all ingredients together minus the glasses of wine. Allow the flavors to meet, mingle & get to know each other for about 30 minutes. Add water to a small sauce pan, halfway, cover with tight fitting lid & bring to a boil. Remember covering a sauce pan to bring it to it's boiling point will happen much quicker resulting in less energy usage! Once boiling, lower it to a slow simmer, add kale leaves & blanch for 4 minutes. Remove to colander & drain. Pat dry & place on Chef's block/table. Sip on the glass of Pinot!
Arrange open leaves on block. Divide the filling into 6 mini loaves & place one loaf on each leaf. Fold the leaves around the filling tucking the ends under like a package. Sip some more of the Pinot!
Once folded place in oven proof casserole with lid. Warm at 275 degrees covered until warmed through. Serve these with your favorite sauce. Chard pesto also doesn't oxidize as quickly as basil pesto.