Best 8 Stuffed Collard Greens Recipes

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In the realm of Southern cuisine, stuffed collard greens reign supreme as a delectable dish that tantalizes taste buds and embodies culinary heritage. These tender collard leaves are carefully selected, blanched, and meticulously stuffed with a savory filling, often featuring a delectable combination of seasoned ground meat, aromatic rice, and a medley of flavorful vegetables. The stuffed collard greens are then lovingly nestled in a flavorful broth and simmered to perfection, allowing the collards to absorb the rich flavors of the filling and broth. This Southern delicacy is typically served as a main course, accompanied by an array of sides such as mashed potatoes, black-eyed peas, and cornbread, creating a symphony of flavors that pay homage to the culinary traditions of the American South.

**Recipes:**

1. **Classic Southern Stuffed Collard Greens:**
- Embrace the authenticity of Southern cuisine with this traditional recipe.
- Savory ground beef and succulent pork are blended with aromatic rice, onions, garlic, and a touch of spice.
- The collard leaves are expertly blanched to retain their vibrant color and tender texture.
- Simmered in a flavorful broth infused with smoked ham hocks, this dish exudes Southern charm.

2. **Vegetarian Stuffed Collard Greens:**
- This recipe caters to vegetarians and vegans, offering a delightful meatless alternative.
- A combination of hearty lentils, quinoa, mushrooms, and a medley of vegetables creates a flavorful and nutritious filling.
- Blanched collard leaves cradle the filling, absorbing the savory broth infused with aromatic herbs and spices.
- Enjoy a wholesome and satisfying stuffed collard greens dish that celebrates plant-based cuisine.

3. **Spicy Stuffed Collard Greens:**
- Ignite your taste buds with this fiery rendition of stuffed collard greens.
- A blend of ground turkey and beef is seasoned with a zesty combination of chili powder, cumin, and cayenne pepper.
- The collard leaves are stuffed with the spicy filling and simmered in a flavorful broth infused with diced jalapeños and chipotle peppers.
- This recipe brings a delightful heat that lingers on the palate, perfect for those who enjoy a touch of spice in their culinary adventures.

Let's cook with our recipes!

MEDITERRANEAN STUFFED COLLARD GREENS



Mediterranean Stuffed Collard Greens image

Provided by Trisha Yearwood

Categories     appetizer

Time 2h20m

Yield 12 stuffed collard greens

Number Of Ingredients 19

1 cup Greek yogurt
Juice of 1/2 lemon
2 tablespoons chopped fresh dill, plus a sprig for garnish
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
5 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3/4 cup basmati or long-grain white rice
1/4 cup raisins
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
Zest of 1 lemon plus juice of 1/2 lemon
Lemon wedges, for serving

Steps:

  • For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
  • For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
  • Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
  • Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
  • Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
  • Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

STUFFED COLLARD GREENS



Stuffed Collard Greens image

Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don't need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn't swell when cooking and won't break the leaf.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 large bunch collard greens (about 1 1/2 pounds), stemmed
1/4 cup olive oil
1 large red or white onion, finely chopped
Salt to taste
1 1/4 cups medium-grain rice, rinsed and drained
3 tablespoons pine nuts
2 to 3 garlic cloves (to taste), minced
1/3 cup chopped fresh dill
1/3 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper to taste
1/3 to 1/2 cup strained freshly squeezed lemon juice
2 tablespoons tomato paste
1 lemon, sliced (optional)

Steps:

  • Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  • Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
  • Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
  • Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 518 milligrams, Sugar 3 grams

STUFFED COLLARD GREENS



Stuffed Collard Greens image

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

1 can (28 ounces) whole peeled tomatoes with their juices
1/4 cup extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
1 cup spelt
1 pound collard greens
1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
2 tablespoons finely grated Parmigiano-Reggiano
2 teaspoons chopped fresh sage leaves

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

STUFFED COLLARD GREENS ROLLS RECIPE BY TASTY



Stuffed Collard Greens Rolls Recipe by Tasty image

Here's what you need: collard green, chicken broth, Gourmet Garden™ Jalapeño Stir-In Paste, jasmine rice, bacon, medium yellow onion, paprika, garlic powder, shredded chicken, kosher salt, apple cider vinegar

Provided by Tayo Ola

Categories     Appetizers

Yield 12 rolls

Number Of Ingredients 11

2 bunches collard green, large leaves preffered
1 ½ cups chicken broth
2 tablespoons Gourmet Garden™ Jalapeño Stir-In Paste
1 cup jasmine rice, rinsed well
4 strips bacon
½ medium yellow onion, diced
1 teaspoon paprika
1 teaspoon garlic powder
2 cups shredded chicken
½ teaspoon kosher salt
½ teaspoon apple cider vinegar

Steps:

  • Bring a large pot of water to boil. Prepare an ice bath in a large bowl and set nearby.
  • While the water comes to a boil, prepare the collard greens. Working 1 leaf at a time, cut out the stem, stopping halfway up the leaf so that the whole leaf stays intact.
  • Blanch the greens in the boiling water for 2 minutes, then plunge the leaves in the ice bath to stop the cooking. Drain and lightly squeeze out any excess water. Pat the leaves dry with paper towels.
  • In a large high-walled skillet, whisk together the chicken broth and Gourmet Garden™ Jalapeño Stir-in Paste. Add the rice, cover, and bring to a simmer. Reduce the heat to low and simmer for 10-14 minutes, or until liquid is absorbed and rice is tender. Fluff the rice with a fork, then transfer to a medium bowl. Wipe out the pan.
  • Add bacon strips to the same pan over medium heat and cook for 5 minutes, until browned. Flip and cook on the other side for 3 minutes more, until brown and crispy. Remove the bacon from the pan, leaving any rendered fat behind, and drain on paper towels. Once cool enough to handle, chop the bacon.
  • Add the onion, paprika, and garlic powder, and cook over medium heat, stirring occasionally, for 8-10 minutes, until softened and golden brown. Add the rice, chopped bacon, chicken, salt, and apple cider vinegar. Stir well, then cook for 5 minutes, until heated through. Remove the pan from the heat.
  • Lay a collard green on a cutting board, overlapping the two sides in the center to remove the gap where the stem was. Scoop a heaping ¼ cup of the rice mixture just above the bottom of the leaf. Fold the bottom over the filling, fold in the sides, then roll up tightly, tucking in the sides of the leaf as you go. Repeat with the remaining filling and collard greens.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 1 gram

COLLARD GREENS STUFFED WITH RAISINS, NUTS AND RICE



Collard Greens Stuffed With Raisins, Nuts and Rice image

If greens, raisins, nuts and grains of rice all symbolize prosperity, then you'll do well to make this recipe for your New Year's Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield About two dozen stuffed leaves

Number Of Ingredients 18

1 large bunch collard greens (about 1 1/2 pounds), stemmed
1/4 cup extra virgin olive oil
1 large red or yellow onion, finely chopped
4 garlic cloves, green shoots removed, minced
Salt to taste
1 teaspoon sugar
3/4 cup rice, either medium-grain or basmati, rinsed well in several changes of water
2 tablespoons to 1/4 cup lightly toasted pine nuts (to taste)
1 14-ounce can chopped tomatoes, drained (retain juice)
2 tablespoons to 1/4 cup currants or dark raisins (to taste)
3/4 teaspoon cinnamon
3/4 teaspoon freshly ground allspice berries
1/2 teaspoon freshly ground black pepper
1 1/4 cups water
2 tablespoons chopped fresh mint
1/4 cup chopped fresh dill
Juice of 1 lemon
1 lemon, sliced thin (optional)

Steps:

  • Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  • Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill.
  • Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices.
  • Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 176 milligrams, Sugar 1 gram

AUSTRIAN STUFFED COLLARD GREENS WITH SWEET AND SOUR SAUCE (VEGAN)



Austrian Stuffed Collard Greens with Sweet and Sour Sauce (Vegan) image

This recipe was originally made by my Austrian great-grandmother with cabbage leaves, which are very tricky to prepare. I've since adapted it to make it vegan, for health reasons, and changed it to collard greens, which are far easier to prepare and more nutritious. Other than these changes, the rest remains the same and is a family favorite for a post-sledding day winter meal.

Provided by Karen Barris Calabro

Categories     World Cuisine Recipes     European     Austrian

Time 1h30m

Yield 6

Number Of Ingredients 23

1 bunch collard greens
2 tablespoons extra-virgin olive oil
1 cup basmati rice
1 sweet onion, chopped, divided
1 tablespoon pine nuts
1 tablespoon minced garlic
3 cups water
1 cup plain meatless ground beef substitute
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried dill weed
1 tablespoon lemon juice, or to taste
1 cup ketchup
1 cup water
2 small tomatoes, diced
1 red bell pepper, minced
½ cup chopped prunes
½ cup raisins
1 tablespoon minced fresh ginger root
1 teaspoon lemon zest, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon mustard seeds

Steps:

  • Remove thick stems from the collard greens, leaving a v-shaped cut at the bottom of each leaf. Reserve 12 of the largest leaves. Shred the remaining greens.
  • Heat oil in a saucepan over medium-high heat. Saute rice and 1/2 the onion, stirring constantly, until fragrant but not browned, about 5 minutes. Add pine nuts and garlic; cook until fragrant, about 1 minute. Add 3 cups water, ground beef substitute, 1 teaspoon salt, 1/4 teaspoon pepper, and dill. Reduce heat to medium; simmer until water is absorbed, 15 to 20 minutes. Cover with a lid and reduce heat to the lowest setting. Cook until filling is tender, 10 to 15 minutes. Stir shredded collard greens and lemon juice into the filling. Remove from heat and let cool, uncovered.
  • Combine remaining 1/2 onion, ketchup, 1 cup water, tomatoes, red bell pepper, prunes, raisins, ginger, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and mustard seeds in a small saucepan over medium-low heat. Simmer until sauce is thick and coats a spoon evenly, 20 to 25 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place 1/3 to 1/2 cup of filling in the center of each leaf; fold sides over filling and roll. Arrange rolls seam-side down in a 9x13-inch casserole dish. Pour sauce on top.
  • Bake uncovered in the preheated oven until rolls are tender, 20 to 25 minutes.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 82.8 g, Fat 7.5 g, Fiber 7 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 1150.3 mg, Sugar 43.6 g

STUFFED COLLARD GREENS



STUFFED COLLARD GREENS image

Categories     Leafy Green     Vegetarian     Vegan

Yield 24 stuffed leaves

Number Of Ingredients 18

1 large bunch collard greens (about 1 1/2 pounds), stemmed with leaves left intact
1/4 cup olive oil
1 large Vidalia onion, finely chopped
4 garlic cloves, minced
Salt to taste
1 teaspoon sugar
1 1/4 cups basmati rice, rinsed well in several changes of water
3 tablespoons pine nuts, lightly toasted
1 14-ounce can chopped tomatoes (retain juice)
2 to 3 garlic cloves (to taste), minced
3 tablespoons currants
3/4 teaspoon cinnamon
3/4 teaspoon freshly-ground allspice berries
1/2 teaspoon ground pepper
1 1/4 cups water
2 tablespoons chopped fresh mint
1/4 cup chopped fresh dill
Juice of one lemon

Steps:

  • 1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside. 2. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet; add the onions and a pinch of salt. Cook, stirring, until the onion is tender, 5 minutes. Add the garlic, salt, and sugar and cook until garlic is fragrant, about 1 minute. Add the rice and pine nuts, and stir until rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice, salt & pepper to taste. Add 1 cup water, to barely cover the rice. Bring to a boil, reduce heat, cover and simmer 20 minutes or until all liquid is absorbed. Remove from heat and allow to sit 10 minutes, undisturbed. Stir in mint and dill. 3. Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers. 4. Whisk together the lemon juice and remaining oil, season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls. Cover with parchment paper, then invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 45 minutes to 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat, and carefully remove the rolls from water with tongs. Allow to drain on a rack.

COLLARD GREENS STUFFED WITH QUINOA AND TURKEY



Collard Greens Stuffed With Quinoa and Turkey image

It takes some time, but I love filling collard greens. Bigger than grape leaves (so you don't have to make as many), the large flat leaves are great stuffers. I used a combination of quinoa and leftover turkey for this slightly sweet Middle Eastern filling spiced with cinnamon and allspice; rice would work just as well.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, appetizer, main course, side dish

Time 1h30m

Yield About 1 dozen stuffed leaves

Number Of Ingredients 19

12 large collard greens
Salt
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 to 3 garlic cloves (to taste), minced
1 (14-ounce) can chopped tomatoes
1 teaspoon sugar
2 tablespoons to 1/4 cup currants (optional)
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground allspice berries
1 1/2 cups cooked quinoa
1/2 to 3/4 cup shredded turkey
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh mint
Freshly ground pepper
1/2 to 1 cup water (as needed)
Juice of 1 large lemon
1 tablespoon tomato paste
Salt to taste

Steps:

  • Fill a bowl with cold water. Bring a large pot of water to a boil while you carefully remove the thick, tough stems from collard greens, trying to keep leaves intact. Break them off about 1 to 2 inches into the leaf, where they become less ropey. When water in pot comes to a boil, salt generously and add collard leaves, in batches. Blanch 2 minutes and transfer to cold water. Drain, gently squeeze out excess water and set aside on paper towels.
  • Heat 2 tablespoons of oil over medium heat in a large lidded skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and a generous pinch of salt and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes with juice, sugar, currants, cinnamon, allspice, and salt to taste. Cook, stirring often, until tomatoes have cooked down and mixture is fragrant, 10 to 15 minutes. Remove from heat.
  • In a large bowl combine quinoa, turkey, mint and parsley. Add tomato mixture and stir together. Season to taste with salt and pepper.
  • Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill leaves, place one on your work surface, vein side up with stem end nearest to you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place 2 level tablespoons of filling on bottom center of each leaf, leaving a margin of about 3/4 inch below. Fold bottom up and over, fold sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in pan, crowding the pan with snug layers. Drizzle on remaining 2 tablespoons of olive oil.
  • Whisk together 1/2 cup water, tomato paste and lemon juice. Season with salt if desired. Pour over stuffed collard greens. The rolls should be just submerged. Add more water if necessary. Cover stuffed leaves with a round of parchment or wax paper, and place a plate or small lid over the paper to weight them during cooking. Bring to a simmer, cover and simmer over low heat for 30 to 45 minutes. Leaves should be just tender. Remove from heat and carefully remove rolls from pot with a slotted spoon or tongs. Serve warm or cold, with juice from pan spooned over if desired.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose the right collard greens: Look for collard greens with deep, dark green leaves and no signs of wilting or yellowing. The leaves should be tender and pliable, not tough or fibrous.
  • Prepare the collard greens properly: Wash the collard greens thoroughly and remove the tough center stem. Blanch the leaves in boiling water for a few minutes to soften them and make them more pliable.
  • Use a variety of fillings: The possibilities are endless when it comes to fillings for stuffed collard greens. Some popular options include ground beef, pork, chicken, rice, beans, vegetables, and cheese. Get creative and experiment with different flavors and textures.
  • Season the filling well: Don't be afraid to use plenty of herbs and spices to flavor the filling. This is what will really make your stuffed collard greens stand out.
  • Cook the stuffed collard greens properly: Stuffed collard greens can be cooked in a variety of ways, including boiling, baking, and steaming. The cooking time will vary depending on the method you choose, so be sure to follow the recipe instructions carefully.

Conclusion:

Stuffed collard greens are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat and vegetables. With so many different variations to choose from, there's sure to be a recipe for stuffed collard greens that everyone will love. So next time you're looking for a new and exciting dish to try, give stuffed collard greens a try. You won't be disappointed!

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