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1
Bring a large pot of salted water to a boil.
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2
Blanch the large kale leaves for 30 seconds, drain and transfer to an ice bath or run under cold water to stop the cooking.
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3
Set them aside.
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4
Halve and core the tomatoes; transfer to a medium saucepan and place over high heat.
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5
Bring to a boil and let soften for 2 to 3 minutes.
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6
Crush the tomatoes with a potato masher.
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7
Reduce to a simmer and continue to cook for 10 minutes.
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8
Remove from heat and cool.
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9
Strain the tomato water through two layers of cheesecloth.
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10
(Dont force the extraction.)
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11
When all liquid has drained, discard the cheesecloth and pulp, add the bay leaves and let stand for 15 minutes.
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12
Discard the bay leaves and set aside the tomato water.
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13
Meanwhile, cook the potatoes in salted water until tender when pierced with a knife, 10 to 15 minutes.
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14
Drain, peel and cut into small cubes, about 1/4-inch square.
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15
Place a medium saucepan over medium-high heat, melt the butter and add the onion, zucchini and sliced kale leaves.
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16
Cook for 15 minutes, stirring occasionally.
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17
Add the potatoes, pistachios, thyme and hyssop, if using, and stir gently to just combine.
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18
(Do not mash.)
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19
Remove from heat.
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20
Lay a 10-inch square piece of plastic wrap on a clean work surface.
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21
Place 1 large kale leaf in the center of the plastic and spoon about 2 tablespoons of the filling into the center of the leaf.
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22
Gather up the edges of the plastic wrap and twist to form a ball with the kale leaf at the bottom; tie the plastic tightly at the base of the ball.
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23
Repeat with remaining kale and stuffing.
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24
Bring a steamer to a boil, reduce to a low simmer, and add the plastic-wrapped kale.
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25
Gently steam the bundles for 5 minutes.
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26
(Be careful; if heat is too high the plastic will melt.)
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27
Remove the bundles, carefully untie and serve, seam side down, in the warm tomato water.
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28
Drizzle with the oil and sprinkle with pepper.
