VEGETABLE-AND RICOTTA- STUFFED COLLARD ROLLS WITH TOMATO SAUCE
Categories Tomato Side Bake Vegetarian High Fiber Mozzarella Ricotta Corn Bell Pepper Winter Collard Greens Parsley Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Make the sauce:
- In a saucepan cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and simmer the mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the orégano, the red pepper flakes, and salt to taste, simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated, and spread it in the bottom of a large shallow casserole or baking dish.
- Make the rolls:
- In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine well the ricotta, the mozzarella, the egg, the bell peppers, the corn, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner.
- Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Transfer the sauce to a saucepan and boil it until it is thickened. Stir in the parsley and pour the sauce over the rolls.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Landon Brennan
b_landon93@aol.comThese rolls were a little bland for my taste, but they were still good. I think I would add more spices next time.
Thandeka Jibana
jibanat27@gmail.comThese rolls were delicious! I've never had collard greens before, but I'll definitely be making these again.
Rista Dhungel
r_d@gmail.comI'm always looking for new ways to cook collard greens. These rolls were a great way to use them up and they were also very tasty.
Jim Furlong
jimf51@hotmail.comThese rolls were a nice change from the usual stuffed cabbage rolls. The collard greens were a great substitute for cabbage leaves.
SULEIMAN ADAMU
s@hotmail.frI'm not a huge fan of ricotta cheese, but I really enjoyed these rolls. The filling was creamy and flavorful, and the collard greens were cooked perfectly.
Rayna Layswn
l-rayna87@hotmail.comThese rolls were a bit time-consuming to make, but they were definitely worth the effort. They were so flavorful and satisfying.
Bossgamin
bossgamin@yahoo.comI'm always looking for new vegetarian recipes and these rolls fit the bill perfectly. They were delicious and easy to make.
Sh Aimon
s_a82@yahoo.comI made these rolls for a potluck and they were a hit! Everyone loved them.
Meharie Turk
meharie-t@aol.comThese rolls were a great way to use up some leftover collard greens. They were also a nice change from the usual pasta or rice dishes.
Stephen Chibwe
chibwestephen7@aol.comI'm not a vegetarian, but I really enjoyed these rolls. They were hearty and flavorful.
Sadamhussin Khosa
skhosa8@yahoo.comThese rolls were a lot of work, but they were worth it. They were so delicious!
sk Rafin hassan
skr6@hotmail.comI followed the recipe exactly and the rolls were still tough. I'm not sure what I did wrong.
fr ovi
fr.ovi@hotmail.comThese rolls were a little bland for my taste, but they were still good. I think I would add more spices next time.
Wajahat Sadiq
wajahats90@gmail.comThese rolls were amazing! I've never had collard greens before, but I'll definitely be making these again.
Dgegee Gsgeeeg
d-gsgeeeg72@gmail.comI've made these rolls several times now and they're always a hit. They're easy to make and the leftovers are just as good as the first day.
Sharon Woodward
w@yahoo.comThese rolls were delicious! I made them for a party and they were a big hit. The ricotta filling was creamy and flavorful, and the collard greens were tender and perfectly cooked. The tomato sauce was also very good.
Basu awan
ab68@aol.comI was a little hesitant to try this recipe because I'm not a big fan of collard greens, but I'm so glad I did! The ricotta filling was amazing, and the collard greens were surprisingly tender and flavorful. I will definitely be making these again.
Sandra Sarpong
s-s@hotmail.frThese collard rolls were easy to make and turned out great! I used a store-bought tomato sauce, but I'm sure it would be even better with homemade sauce. I will definitely be making these again.
Dinanqth Kumar
d-kumar@gmail.comI've made these rolls a few times now and they're always a crowd-pleaser. The ricotta filling is smooth and creamy, and the collard greens are perfectly tender. The tomato sauce is also delicious, and it really brings the whole dish together.
Rawan Mohamed Taha Farahat
farahatr@hotmail.frThese collard rolls were a hit with my family! The ricotta filling was creamy and flavorful, and the collard greens were tender and delicious. The tomato sauce added a nice tangy flavor to the dish. I will definitely be making these again!