Be creative with this one. You can use whatever ingredients are popular in you house. I prefer pork (I just think it goes really well with the collard greens). Try adding some cilantro!
Ingredients
- 1 bunch of large collard greens
- 4 strips bacon, roughly chopped
- 1 lb. ground pork (you can use any ground meat, even sausage)
- 1 bell pepper, diced finely (white, purple, or cubanelle will work great!)
- 1/2 a medium onion, diced finely
- 1 large garlic clove, minced
- 1/4 t. cayenne (more if you like it spicier)
- 3/4 t. dried thyme
- 1 t. sweet paprika
- 3/4 c. cooked rice
- 1/2 c. canned diced tomatoes
- 2 t. apple cider vinegar
- salt & pepper
- 1/2 c. chicken broth
Instructions
- Preheat the oven to 375F. Rinse collards and cut out the thick stems. Blanch the leaves in boiling water for 1-2 minutes until bright green and slightly softened. Immediately drop them into ice water to stop the cooking and set aside.
- In a large skillet, render the bacon over low-medium heat. Add the peppers, onion and garlic and saute until softened. Set aside.
- In the same pan, brown the pork over medium heat, breaking it up into bite size pieces. Drain off excess fat. Add back the bacon and pepper mixture. Mix in cayenne, thyme, paprika, rice and tomatoes and cook for 5-7 minutes. Season with salt and pepper. Drizzle with apple cider vinegar. Taste it and adjust seasoning as needed.
- Depending on the size of your collards, put 1/2 to 3/4 c. of filling near the top of the leaf. Fold the top of the leaf over the filling and pull back gently so that the filling is snug and completely wrapped. Fold over the left and right sides of the leaf and roll down to the bottom of the leaf. (Basically like a burrito). Put into a 10×7 (or 8×8) baking dish, seam side down. Repeat until all collard leaves are filled.
- Add 1/2 c. chicken broth to the baking dish and cover with foil. Bake for 30 minutes.
- Drizzle with more cider vinegar (or hot sauce) to taste before serving.
Recipe from: Full Circle
No comments:
Post a Comment