For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 10
Steps:
- Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
- Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
- Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
- Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
- Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
- Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
- Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
- Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
- Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
- Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
- Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
- Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 305 g, Cholesterol 3 g, Fat 12 g, Fiber 9 g, Protein 11 g, SaturatedFat 2 g, Sodium 635 g
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Donna Gray
[email protected]I'm not a big fan of collard greens, but I really enjoyed these stuffed collard greens. They were delicious!
Haidie Nelson
[email protected]This is the best stuffed collard greens recipe I've ever tried! The flavors are amazing.
Denis Lema
[email protected]I made these stuffed collard greens for a potluck and they were a huge hit! Everyone loved them.
Margaret Murray
[email protected]The stuffed collard greens were a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Muwanga Sula
[email protected]These stuffed collard greens were easy to make and tasted great. I'll definitely be making them again.
Sheila Willoughby
[email protected]I followed the recipe exactly and the stuffed collard greens turned out perfectly. I would definitely recommend this recipe to others.
ibrahim jaan
[email protected]The stuffed collard greens were a bit bland for my taste. I think I'll add more seasoning next time.
Hulu Melkam
[email protected]This was my first time making stuffed collard greens and they were a hit! My family loved them.
gigi nz
[email protected]I tried this recipe for stuffed collard greens and they turned out great! The combination of flavors was perfect.
robert jones
[email protected]These stuffed collard greens were absolutely delicious! The filling was flavorful and the collard greens were cooked perfectly. I will definitely be making this recipe again.