If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I'm growing collard greens in my garden this year for the first time and they've been quite prolific. I wanted do something different with some of them a few weeks ago while they were still young and tender and decided to stuff a few. I'm sure larger, older greens would work just as well.
I used my recipe for the creole seasoning which can be found here in my Monday's Red Beans and Rice Salad recipe.
- inpatskitchen —inpatskitchen
Food52 Review: Oh my God, this is like dirty rice meets golumpki in the same dish! Only better, because the collards stay a gorgeous green and the filling keeps its pop through the baking process. I love the potential for this dish to be a complete meal waiting for me in my fridge when I come home from work on a Monday night, having taken the time to prep it on a rainy Sunday afternoon. While it baked, I might whip up a Lousiana remoulade, crack open a cold beer, fan myself with the evening newspaper and wonder what it would be like to live in the bayou. - cheese1227 —cheese1227
- 16 collard leaves or halves, a little bigger than hand size
- 1 1/2 cups cooked white rice
- 1/2 pound ground pork
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 2 teaspoons of your favorite creole seasoning
- 1 egg, lightly beaten
- 1/4 cup chicken broth
- Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.
- Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color.
- Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature.
- Once the mixture has cooled, stir in the cooked rice and beaten egg.
- Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way.
- Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls.
- Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Greens