STUFFED COLLARD GREENS
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
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
GRANDMA'S COLLARD GREENS
These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.
Provided by Marviboy
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
- Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g
STUFFED COLLARD GREENS ROLLS RECIPE BY TASTY
Here's what you need: collard green, chicken broth, Gourmet Garden™ Jalapeño Stir-In Paste, jasmine rice, bacon, medium yellow onion, paprika, garlic powder, shredded chicken, kosher salt, apple cider vinegar
Provided by Tayo Ola
Categories Appetizers
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Prepare an ice bath in a large bowl and set nearby.
- While the water comes to a boil, prepare the collard greens. Working 1 leaf at a time, cut out the stem, stopping halfway up the leaf so that the whole leaf stays intact.
- Blanch the greens in the boiling water for 2 minutes, then plunge the leaves in the ice bath to stop the cooking. Drain and lightly squeeze out any excess water. Pat the leaves dry with paper towels.
- In a large high-walled skillet, whisk together the chicken broth and Gourmet Garden™ Jalapeño Stir-in Paste. Add the rice, cover, and bring to a simmer. Reduce the heat to low and simmer for 10-14 minutes, or until liquid is absorbed and rice is tender. Fluff the rice with a fork, then transfer to a medium bowl. Wipe out the pan.
- Add bacon strips to the same pan over medium heat and cook for 5 minutes, until browned. Flip and cook on the other side for 3 minutes more, until brown and crispy. Remove the bacon from the pan, leaving any rendered fat behind, and drain on paper towels. Once cool enough to handle, chop the bacon.
- Add the onion, paprika, and garlic powder, and cook over medium heat, stirring occasionally, for 8-10 minutes, until softened and golden brown. Add the rice, chopped bacon, chicken, salt, and apple cider vinegar. Stir well, then cook for 5 minutes, until heated through. Remove the pan from the heat.
- Lay a collard green on a cutting board, overlapping the two sides in the center to remove the gap where the stem was. Scoop a heaping ¼ cup of the rice mixture just above the bottom of the leaf. Fold the bottom over the filling, fold in the sides, then roll up tightly, tucking in the sides of the leaf as you go. Repeat with the remaining filling and collard greens.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 1 gram
STUFFED COLLARD GREENS
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
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
COLLARD GREENS STUFFED WITH QUINOA AND TURKEY
It takes some time, but I love filling collard greens. Bigger than grape leaves (so you don't have to make as many), the large flat leaves are great stuffers. I used a combination of quinoa and leftover turkey for this slightly sweet Middle Eastern filling spiced with cinnamon and allspice; rice would work just as well.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, appetizer, main course, side dish
Time 1h30m
Yield About 1 dozen stuffed leaves
Number Of Ingredients 19
Steps:
- Fill a bowl with cold water. Bring a large pot of water to a boil while you carefully remove the thick, tough stems from collard greens, trying to keep leaves intact. Break them off about 1 to 2 inches into the leaf, where they become less ropey. When water in pot comes to a boil, salt generously and add collard leaves, in batches. Blanch 2 minutes and transfer to cold water. Drain, gently squeeze out excess water and set aside on paper towels.
- Heat 2 tablespoons of oil over medium heat in a large lidded skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and a generous pinch of salt and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes with juice, sugar, currants, cinnamon, allspice, and salt to taste. Cook, stirring often, until tomatoes have cooked down and mixture is fragrant, 10 to 15 minutes. Remove from heat.
- In a large bowl combine quinoa, turkey, mint and parsley. Add tomato mixture and stir together. Season to taste with salt and pepper.
- Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill leaves, place one on your work surface, vein side up with stem end nearest to 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 2 level tablespoons of filling on bottom center of each leaf, leaving a margin of about 3/4 inch below. Fold bottom up and over, fold sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in pan, crowding the pan with snug layers. Drizzle on remaining 2 tablespoons of olive oil.
- Whisk together 1/2 cup water, tomato paste and lemon juice. Season with salt if desired. Pour over stuffed collard greens. The rolls should be just submerged. Add more water if necessary. Cover stuffed leaves with a round of parchment or wax paper, and place a plate or small lid over the paper to weight them during cooking. Bring to a simmer, cover and simmer over low heat for 30 to 45 minutes. Leaves should be just tender. Remove from heat and carefully remove rolls from pot with a slotted spoon or tongs. Serve warm or cold, with juice from pan spooned over if desired.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
More about "mediterranean stuffed collard greens recipes"
MEDITERRANEAN COLLARD GREENS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Total Time 29 mins
EASY MEDITERRANEAN COLLARD WRAPS - DETOXINISTA
From detoxinista.com
BAKED STUFFED COLLARDS - THERESCIPES.INFO
From therecipes.info
MEDITERRANEAN STUFFED COLLARD GREENS - TRISHA | DIC | COPY ME THAT
From copymethat.com
STUFFED COLLARD GREENS | TASTEMADE
From tastemade.com
PORK-STUFFED COLLARD GREENS RECIPE | SUNNY ANDERSON | FOOD …
ITALIAN STUFFED COLLARD GREENS - SIMPLE SEASONAL
From simpleseasonal.com
STUFFED COLLARD GREENS - JAMIE GELLER
From jamiegeller.com
MEDITERRANEAN STUFFED COLLARD GREENS | PUNCHFORK
From punchfork.com
RECIPE: DIRTY RICE STUFFED COLLARD GREENS - BABIES AND BISCUITS
From babiesandbiscuits.com
MEDITERRANEAN STUFFED COLLARD GREENS | RECIPE | COLLARD …
From pinterest.ca
THE NEELYS STUFFED COLLARD GREENS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STUFFED COLLARD GREENS – ALBERTA CO-OP
From alberta.coop
MUSHROOM MARINARA STUFFED COLLARD GREENS - FLORA & VINO
From floraandvino.com
STUFFED COLLARD GREENS | HEALTHY DELICIOUS
From healthy-delicious.com
MEDITERRANEAN COLLARD GREENS OVER SPAGHETTI SQUASH - RAWL
From rawl.net
MEDITERRANEAN STUFFED COLLARD GREENS | RECIPE | COLLARD GREENS ...
From pinterest.com.au
A RECIPE BLOG: MEDITERRANEAN STUFFED COLLARDS
From vegmomrecipes.blogspot.com
10 BEST STUFFED COLLARD GREENS RECIPES - YUMMLY
From yummly.com
IKARIA LONGEVITY COLLARD GREEN DOLMADES FILLED WITH CORN ...
From dianekochilas.com
STUFFED COLLARD GREEN ROLL UPS RECIPE - LEELALICIOUS
From leelalicious.com
MEDITERRANEAN STUFFED VEGETABLES - IEATGREEN - HEALTHY, GREEN, …
From ieatgreen.com
STUFFED COLLARD GREENS BEST RECIPES
From recipesforweb.com
BAKED STUFFED COLLARDS - ERIN BRIGHTON
From campbrighton.com
VEGETARIAN STUFFED COLLARD GREENS RECIPE | WHAT WOULD CATHY EAT?
From whatwouldcathyeat.com
MEDITERRANEAN KETO COLLARD GREEN WRAPS RECIPE | WHOLESOME YUM
From wholesomeyum.com
STUFFED COLLARD GREENS (WITH TURKEY AND QUINOA) - CRUMB TOP …
From crumbtopbaking.com
MEDITERRANEAN STUFFED COLLARD GREENS | RECIPE | FOOD NETWORK …
From pinterest.com
TRISHA YEARWOOD STUFFED COLLARD GREENS - THERESCIPES.INFO
From therecipes.info
STUFFED COLLARD GREENS – MY LITTLE JAR OF SPICES
From mylittlejarofspices.wordpress.com
BRAISED GREENS WITH OLIVES AND LEMON - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
STUFFED COLLARD ROLLS ARE A SOUTHERN TWIST ON A CLASSIC RECIPE.
From acadianatable.com
FIVEANDSPICE.COM | STUFFED COLLARD GREENS | GREENS RECIPE, COLLARD ...
From pinterest.nz
MEDITERRANEAN COLLARD GREENS WRAPS - HILARY'S
From hilaryseatwell.com
THE NEELYS STUFFED COLLARD GREENS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
VEGAN STUFFED JAMAICAN-STYLE COLLARD GREENS | THE FRIENDLY FIG
From thefriendlyfig.com
HOMEMADE TRADITIONAL STUFFED PEPPERS WITH COLLARD GREEN WRAPS
From dreamstime.com
MEDITERRANEAN STUFFED COLLARD GREENS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love