Ingredients
12 to 16 collard green leaves
1 lb chorizo
1 cup dry rice , cooked
1 1/2 to 2 cups marinara sauce
4 to 6 oz shredded cheddar cheese , divided
Instructions
Wash and dry 12 to 16 collard leaves, trim stems
Cook 1 lb chorizo, drain excess fat
Prepare 1 cup rice, white or brown
Shred 4 to 8 ounces of cheese
Boil a pot of water large enough to cover the collard greens. Drop the collard greens into boiling water and keep in the hot water until they are bright green and very soft. Remove from the water. Drain.
Combine cooked rice and chorizo. Add about 1/2 cup to 3/4 cup shredded cheddar cheese.
Lay out one collard green. Spoon 2 to 3 tablespoons or so of chorizo and rice and cheese onto the center of the collard leaf. Fold the sides over the filling and then fold over the ends so the filling is neatly contained inside.
Place the filled collard, seam side down in an 8×8 pan.
Repeat for the remaining collard greens. Pack the stuffed collard greens together in the pan.
Ladle 1 1/2 to 2 cups of your favorite marinara sauce over the stuffed collards.
Sprinkle with additional cheese.
Bake at 350 degrees for 20 to 30 minutes.
From campbrighton.com
