Instructions

Bring a large pot of water to a boil. Add kale leaves and cook until bright green and very soft, 3 to 4 minutes. Using tongs, transfer the leaves to a clean kitchen towel and pat dry. Drain the water and wipe out the pot. Combine yogurt, 1½ tablespoons lemon juice and ¼ teaspoon each salt and pepper in a small bowl. Set aside. Heat oil, onion, garlic and chopped kale in the pot over medium-high heat. Cook, stirring occasionally and adding water 1 tablespoon at a time to prevent burning, until the vegetables are almost tender, about 5 minutes. Add beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes. Stir in rice, parsley, dill, lemon zest and the remaining 1½ tablespoons lemon juice, ¾ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until hot, about 2 minutes. Remove from heat. Lay one of the kale leaves horizontally on a clean cutting board. Place a generous ¼ cup of the beef mixture in the center. Fold both ends of the leaf over the filling and, starting with the open side closest to you, roll into a tight cylinder. Repeat with the remaining kale leaves and filling. Serve with the reserved yogurt sauce.