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... - inpatskitchen —inpatskitchen
Test Kitchen Notes
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
collard leaves or halves, a little bigger than hand size
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!