MEDITERRANEAN STUFFED COLLARD GREENS
Provided by Trisha Yearwood
Categories appetizer
Time 2h20m
Yield 12 stuffed collard greens
Number Of Ingredients 19
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
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
PORK AND APPLE STUFFED COLLARD GREENS
Throughout the Middle East, tenderized grape leaves are wrapped around fillings of rice, vegetables of the region, resulting in a satisfying, savory finger food often studded with bits of sweet fruit. with a hint of sweet. Grape leaves aren't that common in the Southeast, but collard greens are, and it turns out they make an excellent "dolma" as well. Ours are young tender and stuffed with seasoned pork and new-harvest apples, for a rush of Southern autumn in every bite.
Provided by PeachDish
Categories Weeknight Dinners Shellfish-Free Gluten-Free Egg-Free Soy-Free Intermediate Entertaining Fall Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- In a small saucepan with a lid, combine Carolina Gold Rice (to taste), Water (1 1/4 cup) and Salt (1/2 teaspoon). Place over high heat. When water begins to simmer, reduce heat to low, cover and cook 15-20 minutes, or until water is absorbed.
- Remove from heat, and let stand at least 5 minutes. Just before serving fluff Butter (to taste) into rice with a fork. Taste and adjust seasoning as desired.
- While rice is cooking, prepare your mise en place for stuffed collards: Wash Collard Greens (to taste) well to remove any sand or debris. Cut out the heaviest part of the stems, leaving the whole leaves intact. Finely chop the stems.
- Place collard leaves in a large bowl or pot, and cover with hot Tap Water (to taste) to soften them. Peel and chop Garlic (2 clove).
- Quarter Apple (to taste) through the stem; cut away stem and core, and discard. Cut 2 quarters into a total of 8 even slices; cut the other 2 quarters into 1/4-inch dice.
- In a mixing bowl, combine Ground Pork (to taste), half of chopped garlic, Spicy Brown Mustard (to taste) and remaining Salt (1/2 teaspoon). Mix well, and divide into 4 equal portions.
- Place 1 collard leaf on your work surface with the stem end toward you and the dark side facing down. Overlap the cut edges where you removed the stem. Spoon 1/4 of the pork mixture in the center of the leaf, and top with 2 apple slices.
- Fold the stem end of the leaf over the filling, then fold both sides in and roll until the top of the leaf is under the stuffed leaf - this will keep it from unrolling. Repeat with remaining leaves, filling and a few apple slices in each packet.
- Heat a large sauté pan over medium heat. Add Cooking Oil (1 teaspoon). When oil is shimmering, add collard stems and garlic. Cook while stirring 2-3 minutes.
- Add apples, and cook 1-2 minutes more, or until stem pieces are slightly tender.
- Place stuffed collards in the pan, add Apple Cider Vinegar (to taste), Liquid Aminos (to taste) and Water (1 cup), and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
- Divide rice between 2 plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!
Nutrition Facts : Sodium 608.5 mg, Calories 13 calories, Protein 0.1 g, Fat 1.3 g, Carbohydrate 0.5 g, Fiber 0.0 g, Sugar 0.0 g, SaturatedFat 0.1 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 1.2 g
PORK-STUFFED COLLARD GREENS
This is adapted from a recipe by Sunny Anderson of the Food Network. She first tasted a similar dish in Hawai'i, but uses collard leaves for a more southern/African flair. I changed the seasonings to be more Hawaiian/Pacific, and the preparation method to make it easier. You can grind your own semi-frozen boneless pork in a food processor if you can't find it pre-ground at the store. Different and tasty, plus carb-friendly!
Provided by ScrumptiousWY
Categories Collard Greens
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.
- Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
- Starting at the side where the stem was removed, place 1 pork patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
- Tear up remaining collard leaves not used for wrapping meat into bite-size pieces. Place on the bottom of a large heavy pot. Add broth and top with the pork bundles.
- Cover pot with lid. Bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until pork is cooked and collards are tender. Serve with rice or cornbread.
Nutrition Facts : Calories 386.9, Fat 25.1, SaturatedFat 9.2, Cholesterol 109.4, Sodium 601.3, Carbohydrate 6.6, Fiber 1.1, Sugar 2.4, Protein 32.2
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
COLLARD GREENS & PULLED PORK EGG ROLLS
It's fun to take remnants of ingredients from my pantry and create a meal. You can make wontons with this same filling for a bite-size snack; bake or deep-fry depending on your preference. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible., Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used., Place egg rolls on a parchment-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce. , Freeze option: Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake egg rolls as directed.
Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 472mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
COLLARD GREENS
Southern-comfort luck food!
Provided by Brad
Categories Side Dish Vegetables Greens
Yield 6
Number Of Ingredients 6
Steps:
- Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
- Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
- Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.
Nutrition Facts : Calories 255 calories, Carbohydrate 8.3 g, Cholesterol 24.4 mg, Fat 23.2 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 423.4 mg, Sugar 3.3 g
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
More about "pork stuffed collard greens recipes"
ITALIAN STUFFED COLLARD GREENS - SIMPLE SEASONAL
From simpleseasonal.com
10 BEST STUFFED COLLARD GREENS RECIPES - YUMMLY
From yummly.com
STUFFED PORK TENDERLOIN WITH COLLARD GREENS - DSM
From diabetesselfmanagement.com
10 BEST MAIN DISH TO GO WITH COLLARD GREENS RECIPES
From yummly.com
STUFFED PORK LOIN WITH BRAISED COLLARDS - SUNBASKET
From sunbasket.com
LEAN COLLARD GREENS WITH SMOKED PORK CHOPS - HOMEMADE IN …
From homemadeinastoria.com
PIONEER WOMAN COLLARD GREENS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COLLARD GREENS WRAPPED PORK ROAST - SOULFULLY MADE
From soulfullymade.com
COLLARDS AND CORNBREAD STUFFED PORK CHOPS WITH PEPPER JELLY GLAZE
From cookingwithk.net
STUFFED COLLARD GREEN ROLL UPS RECIPE » LEELALICIOUS
From leelalicious.com
STUFFED COLLARD GREENS | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
ROASTED PORK TENDERLOIN STUFFED WITH BRAISED COLLARD GREENS AND ...
From stlcooks.com
STUFFED COLLARD GREENS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE | PORK STUFFED COLLARD GREEN "ENCHILADAS" - STILL BEING MOLLY
From stillbeingmolly.com
CRANBERRY BACON WALNUT STUFFED PORK TENDERLOIN WITH COLLARD GREENS
From southerndiscourse.com
LAMB-STUFFED COLLARDS FROM 'THE NEW SOUTHERN TABLE'
From seriouseats.com
PORK-STUFFED COLLARD GREENS – RECIPES NETWORK
From recipenet.org
PORK-STUFFED COLLARD GREENS - SOUTHERN RECIPES
From fooddiez.com
STUFFED COLLARD GREENS – ALBERTA CO-OP
From alberta.coop
BAKED STUFFED COLLARDS · ERIN BRIGHTON
From campbrighton.com
PORK-STUFFED COLLARD GREENS - PUNCHFORK
From punchfork.com
STUFFED COLLARD ROLLS ARE A SOUTHERN TWIST ON A CLASSIC RECIPE.
From acadianatable.com
SOUTHERN-STYLE COLLARD GREENS RECIPE - THE HUNGRY HUTCH
From thehungryhutch.com
PORK-STUFFED COLLARD GREENS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
STUFFED COLLARD GREENS RECIPE ON FOOD52 - PINTEREST
From pinterest.com
PORK-STUFFED COLLARD GREENS - SOUTHERN RECIPES
From fooddiez.com
PORK AND COLLARD GREENS BISCUIT SANDWICHES - COOKING AND CUSSING
From cookingandcussing.com
SOUTHERN STYLE PORK TENDERLOIN AND COLLARD GREENS
From foodforthought.today
COLLARD GREEN ROLLS - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
STUFFED COLLARD GREENS RECIPE | PRAISE HOUSTON
From praisehouston.com
COLLARD AND APPLE-STUFFED PORK LOIN - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
STUFFED COLLARD GREENS (WITH TURKEY AND QUINOA) - CRUMB TOP …
From crumbtopbaking.com
GROUND PORK STIR FRY WITH COLLARD GREENS ON TRIVET RECIPES
From trivet.recipes
BEST COLLARD GREENS RECIPES | MARTHA STEWART
From marthastewart.com
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