One very delicious, and very healthy, recipe!
As promised, my regular Thursday posting will not be forgotten – the smoothie recipes I spoke of on Monday are coming shortly (and tasting quite near perfection on a sunny and increasingly warm day like today)!
In the meantime, I came across this amazing recipe, provided by a member of Full Circle, that uses collards in a way I had never imagined before. I couldn’t help but read through each step and immediately go to my member account to add the ingredients so I could re-create it this weekend.
Stuffed Collard Rolls – beautifully seasoned Cajun style rice wrapped neatly in tender but vibrant green leaves – looks like a keeper to me.
I was so excited to share the recipe and, although I have not tried it myself yet, I am sure you will be excited to do so as well.
-Courtesy of Michelle Jenkins and her blog The Daily Waffle
- 1 bunch of large collard greens (mine had 6 leaves in a bunch)
- 4 strips bacon, roughly chopped
- 1 lb. ground pork
- 1/2 a large red bell pepper, diced finely
- 1/2 a medium yellow onion, diced finely
- 1 large garlic clove, minced
- 1/4 t. cayenne (more if you like it spicier)
- 3/4 t. dried thyme
- 1 t. sweet paprika
- 3/4 c. cooked rice
- 1/2 c. canned ready-cut/diced tomatoes
- 2 t. apple cider vinegar
- salt & pepper
- 1/2 c. chicken broth
- Preheat the oven to 375F. Rinse collards and cut out the thick stems. Blanch the leaves in boiling water for 1-2 minutes until bright green and slightly softened. Immediately drop them into ice water to stop the cooking and set aside.
- In a large skillet, render the bacon over low-medium heat. Add the peppers, onion and garlic and saute until softened. Set aside.
- In the same pan, brown the pork over medium heat, breaking it up into bite size pieces. Drain off excess fat. Add back the bacon and pepper mixture. Mix in cayenne, thyme, paprika, rice and tomatoes and cook for 5-7 minutes. Season with salt and pepper. Drizzle with apple cider vinegar. Taste it and adjust seasoning as needed.
- Depending on the size of your collards, put 1/2 to 3/4 c. of filling near the top of the leaf. Fold the top of the leaf over the filling and pull back gently so that the filling is snug and completely wrapped. Fold over the left and right sides of the leaf and roll down to the bottom of the leaf. (Basically like a burrito). Put into a 10×7 (or 8×8) baking dish, seam side down. Repeat until all collard leaves are filled.
- Add 1/2 c. chicken broth to the baking dish and cover with foil. Bake for 30 minutes.
- Drizzle with more cider vinegar (or hot sauce) to taste before serving.