Stuffed Collards

By • August 28, 2011 • 6 Comments

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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.
http://www.food52.com/recipes/12737_mondays_red_beans_and_rice_salad
- 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. - cheese1227cheese1227

Makes 16

  • 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
  1. Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.
  2. Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color.
  3. 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.
  4. Once the mixture has cooled, stir in the cooked rice and beaten egg.
  5. 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.
  6. 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.
  7. 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.
Jump to Comments (6)

Tags: can be eaten warm or at room temperature, savory

Comments (6) Questions (0)

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over 2 years ago Alsrussell

do you think these would freeze well?

Dscn3274

over 2 years ago inpatskitchen

You know, I freeze stuffed grape leaves all the time and I think these would do well too although I must admit I've never done it. If you do try it please let me know the results. thanks

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

What a great idea for collard greens! I know I shall be "adapting" your recipe very soon. ;)

Dscn3274

about 3 years ago inpatskitchen

Thanks! Hope we get to see your adaptation!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Collard greens are so good, never would have thought to stuff them the filling sounds great. Delicious!

Dscn3274

about 3 years ago inpatskitchen

Thanks! Glad you're in the clear!