Brown meat with onions and garlic in large skillet; cool.
Meanwhile, add kale to large pan of boiling water; cook 2 min. Drain; immediately add to bowl of ice water. Remove from ice water; drain well. Carefully open kale leaves; place on clean kitchen towels, pressing lightly to flatten. Cover with additional towels; pat gently to remove excess water.
Heat oven to 350°F. Pour pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Add 1/2 cup mozzarella, Parmesan and egg to meat mixture; mix well. Spoon onto kale leaves, adding about 3 Tbsp. to each. Tuck in both short ends of each leaf, then roll up starting at one long side. Place, seam sides down, over sauce in dish; top with remaining mozzarella. Cover with foil.
Bake 45 min. or until heated through, uncovering for the last 10 min.
Prepare using ground chicken or turkey.
Assemble recipe as directed. Refrigerate up to 12 hours before baking as directed.
Serve with a mixed green salad and crusty whole grain bread.
You may need to purchase 2 bunches of kale in order to get the 16 large leaves needed to prepare this recipe. Use any remaining kale leaves to prepare our Kale Salad with Honey-Mustard Vinaigrette.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.