Make Ahead

Stuffed Collards

August 28, 2011
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

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

  • 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
In This Recipe
  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.

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  • Diane Graham McQuay
    Diane Graham McQuay
  • meganvt01
  • ChefJune
  • inpatskitchen

Recipe by: inpatskitchen

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 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!