After a few iterations I’m still not satisfied with this recipe, but I’ve run out of kale, so I’ll post it here for the time being. Serves 1 or 2 as a snack.
Blanche 6-10 large leaves of kale in a pan of boiling water for 2 minutes, until soft. Lift out with a spatula, add a pinch of salt and 1/4 cup bulgar wheat to the water, and boil for 10 minutes, until cooked through, then strain and set aside. Rinse the kale in cold water then squeeze the water out of the kale leaves and strip out the rib of each leaf, leaving the top 4-5 inches of the leaf intact. Thinly slice the ribs and fry gently in a little oil with 1/4 onion, finely diced, and 1 clove garlic, finely diced, until the onion is translucent. Add the bulgar wheat, a handful of sweetcorn, 1 small carrot, grated, a handful of raisins, 1 tsp curry powder, 1/4 tsp ground ginger and 1/4 tsp turmeric. Mix well, then take off the heat.
Place 1-2 tbsp of the mixture onto the intact end of each leaf and fold over the tip of the leaf, squeezing the mixture down. Fold the two “tails” diagonally over the tip to create a triangle; continue wrapping the tails tightly around the mixture. They should hold by themselves. Finish off the parcels by baking at 200°C for ten minutes, grilling for five minutes on each side, microwaving for 2-3 minutes or shallow frying for 5 minutes on each side (this last method tends to leave the kale more chewy), or until the outermost kale has turned dark green-black. Serve with any leftover bulgar mixture. Spare parcels will keep in the fridge for a few days.