By Rhett Morris

A new twist on the traditional New Year’s Day dinner, dating back to the Civil War and thought to bring prosperity in the coming year, is a succulent, healthy dish using kale and quinoa.


2 cups cooked rice

2 cups toasted quinoa

1 small onion diced small

1 carrot diced small

1 stalk celery diced small

2 cloves garlic chopped

1 cup shredded mozzarella

2 eggs beaten

12 to 15 Tuscan kale leaves

1 jar tomato sauce


Cook vegetables until clear and add garlic and cook for 3 more minutes. Combine with rice, quinoa, cheese and eggs in a bowl. Blanc leaves in simmering water for 1 minute and remove and pat dry. Lay 3 leaves together and put 1/3 cup filling in and roll up and repeat with rest. Put in baking dish and pour tomato sauce over and bake for 30 minutes.