Why you’ll love these Stuffed Collard Greens leaves?
-They’re great for meal prep. Just assemble the rolls and store in the refrigerator until ready to eat.
-They also freeze well, so you can store an entire batch in the freezer for 2-3 months, or freeze individual servings for quick meals.
-While there are a few steps to making them, these rolls are surprisingly easy to make.
Collard greens are large, leafy green vegetables, similar to cabbage leaves or kale. They’re normally dark green in colour, with thick ribs and a tough stem. The texture of the leaves themselves can be quite tough, so much so that they can withstand being boiled in water without falling apart or tearing.
The key to tender collards is cooking them low and slow. This helps soften their texture and even their flavour, as raw collards tend to taste a little bitter.
Stuffed Collard Greens Ingredients
12 to 16 collard green leaves
1 lb chorizo
1 cup dry rice , cooked
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
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