Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
I found that it takes 3 bunches of fresh kale to yield the 14 large leaves. Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely. Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.