Collard Greens Stuffed With Raisins Nuts And Rice Recipes

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COLLARD GREENS STUFFED WITH RAISINS, NUTS AND RICE



Collard Greens Stuffed With Raisins, Nuts and Rice image

If greens, raisins, nuts and grains of rice all symbolize prosperity, then you'll do well to make this recipe for your New Year's Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield About two dozen stuffed leaves

Number Of Ingredients 18

1 large bunch collard greens (about 1 1/2 pounds), stemmed
1/4 cup extra virgin olive oil
1 large red or yellow onion, finely chopped
4 garlic cloves, green shoots removed, minced
Salt to taste
1 teaspoon sugar
3/4 cup rice, either medium-grain or basmati, rinsed well in several changes of water
2 tablespoons to 1/4 cup lightly toasted pine nuts (to taste)
1 14-ounce can chopped tomatoes, drained (retain juice)
2 tablespoons to 1/4 cup currants or dark raisins (to taste)
3/4 teaspoon cinnamon
3/4 teaspoon freshly ground allspice berries
1/2 teaspoon freshly ground black pepper
1 1/4 cups water
2 tablespoons chopped fresh mint
1/4 cup chopped fresh dill
Juice of 1 lemon
1 lemon, sliced thin (optional)

Steps:

  • Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  • Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill.
  • Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices.
  • Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 176 milligrams, Sugar 1 gram

DIRTY RICE STUFFED COLLARDS



Dirty Rice Stuffed Collards image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

2 tablespoons vegetable oil
1 large onion, chopped
1 (28-ounce) can plain tomato sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 pound pork sausage, casing removed
2 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/4 teaspoon cayenne
2 cups cooked rice
1/4 cup chopped fresh parsley leaves
1 bunch collard greens, about 12 leaves, stalks discarded

Steps:

  • Preheat the oven to 350 degrees F.
  • Sauce:
  • Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.
  • Filling:
  • Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.
  • In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.
  • Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
  • Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

MEDITERRANEAN STUFFED COLLARD GREENS



Mediterranean Stuffed Collard Greens image

Provided by Trisha Yearwood

Categories     appetizer

Time 2h20m

Yield 12 stuffed collard greens

Number Of Ingredients 19

1 cup Greek yogurt
Juice of 1/2 lemon
2 tablespoons chopped fresh dill, plus a sprig for garnish
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
5 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3/4 cup basmati or long-grain white rice
1/4 cup raisins
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
Zest of 1 lemon plus juice of 1/2 lemon
Lemon wedges, for serving

Steps:

  • For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
  • For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
  • Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
  • Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
  • Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
  • Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

STUFFED COLLARD GREENS



Stuffed Collard Greens image

For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 10

1 can (28 ounces) whole peeled tomatoes with their juices
1/4 cup extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
1 cup spelt
1 pound collard greens
1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
2 tablespoons finely grated Parmigiano-Reggiano
2 teaspoons chopped fresh sage leaves

Steps:

  • Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
  • Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
  • Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
  • Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
  • Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
  • Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
  • Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
  • Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
  • Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
  • Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
  • Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
  • Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 305 g, Cholesterol 3 g, Fat 12 g, Fiber 9 g, Protein 11 g, SaturatedFat 2 g, Sodium 635 g

STUFFED COLLARD GREENS



Stuffed Collard Greens image

Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don't need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn't swell when cooking and won't break the leaf.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 large bunch collard greens (about 1 1/2 pounds), stemmed
1/4 cup olive oil
1 large red or white onion, finely chopped
Salt to taste
1 1/4 cups medium-grain rice, rinsed and drained
3 tablespoons pine nuts
2 to 3 garlic cloves (to taste), minced
1/3 cup chopped fresh dill
1/3 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper to taste
1/3 to 1/2 cup strained freshly squeezed lemon juice
2 tablespoons tomato paste
1 lemon, sliced (optional)

Steps:

  • Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  • Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
  • Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
  • Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 518 milligrams, Sugar 3 grams

SICILIAN COLLARD GREENS WITH PINE NUTS AND RAISINS



Sicilian Collard Greens With Pine Nuts and Raisins image

From The Kind Diet by Alicia Silverstone To make this dish macrobiotic-friendly, substitute the pine nuts with pumpkin seeds and the balsamic vinegar with shoyu (soy sauce). Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.

Provided by allona519

Categories     Collard Greens

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

3 cups collard greens
2 tablespoons pine nuts
3 garlic cloves, peeled and chopped (or 1 1/2 tsp minced garlic from a jar)
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar

Steps:

  • Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
  • Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
  • Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
  • Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
  • Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
  • Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
  • Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

Nutrition Facts : Calories 241.7, Fat 13.6, SaturatedFat 1.5, Sodium 48.3, Carbohydrate 28.3, Fiber 8.9, Sugar 10.3, Protein 7.9

SAUTEED COLLARD GREENS WITH RAISINS



Sauteed Collard Greens with Raisins image

Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 5

1/4 cup slivered almonds
1 tablespoon olive oil
1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
1/2 cup raisins
2 teaspoons white-wine vinegar

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
  • In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 4 g, Protein 4 g

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From plain.recipes


CHICKEN STUFFED WITH WILD RICE, COLLARD GREENS, AND SAUSAGE ... RECIPE
Crecipe.com deliver fine selection of quality Chicken stuffed with wild rice, collard greens, and sausage ... recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken stuffed with wild rice, collard greens, and sausage ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


EASY VEGAN DIRTY RICE AND COLLARD GREENS RECIPE - THE SPRUCE EATS
2021-12-03 2 cups chopped collard greens, rinsed Freshly ground black pepper, to taste 1 dash cayenne, optional Steps to Make It Gather the ingredients. In a large pot or Dutch oven, melt the vegan margarine over medium heat. Add the onion and garlic and sauté for 2 minutes or until the onion turns translucent. Add the rice and cook for 1 minute more.
From thespruceeats.com


CITRUS COLLARDS WITH RAISINS REDUX RECIPE | EPICURIOUS
2009-04-16 Step 1. In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a ...
From epicurious.com


RECIPE: DIRTY RICE STUFFED COLLARD GREENS - BABIES AND BISCUITS
In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water. Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center.
From babiesandbiscuits.com


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