Chicken-stuffed kale

Directions

1. Preheat oven to 200 °C (400 °F).
2. In a large saucepan, bring water to a boil and cook kale leaves for about 10 minutes until tender. Run under cold water to halt the cooking process. Set aside.
3. In a food processor, place chicken, eggs, shallots, parsley, salt and pepper. Blend ingredients into a uniform filling.
4. Place kale leaves on the work surface and divide filling onto each leaf.
5. Fold leaves over to shape into small packets. Tie packets and place in an oven-proof dish.
6. Drizzle with olive oil and chicken broth. Season with salt and pepper.
7. Bake for around 20 minutes.