Growing collards is super easy, but sometimes we get tired of just eating them cooked as a side. This recipe is also great when you dont have a huge bunch of greens to cook. It works with one leaf per roll, so you can use up a smaller harvest.
Stuffed Collard Rolls
Ingredients:
Collard Leaves
Farrow (cooked)
1 egg
sundried tomatoes
zucchini (chopped)
onion (chopped)
bell pepper (chopped)
Feta cheese
Pesto
1 tablespoon garlic
Tomato Sauce
Directions:
1. Cook your farrow & prepare your collards. You need to remove the thick stem from the leaves. The best way to do this is fold the leaf in half with the stem at the fold seam. Run your knife along the inside edge of the stem.
2. Blanch the greens: In a large shallow pan bring about 1/2 inch of water to a boil. Add one leaf at a time to the boiling water, turn the leaf after about 30 seconds, place immediately in a prepared ice water bath, then pat dry with a towel. Repeat with all collard leaves.
3. Prepare the filling: I am pretty loose with the filling ingredients. This is a great way to use up smaller quantities of grilled veggies, leftover sauce etc... This recipe used leftover homemade roasted tomato sauce and pesto Joseph had made. So for the filling...chop up all veggies to a fine dice. mix veggies, farrow, egg, pesto and feta cheese. Season with salt & pepper and mix well.
4. Prepare your pan: you can bake these in a casserole pan in the oven or, like we did, you can wrap them in a foil pack and throw them on the grill. Pan or pack, get it ready and spread half your sauce in the bottom of your pan.
5. Roll it up: take one of your prepared leaves, put a scoop of your filling near the base of where you trimmed the stem, fold the leaf sides in on either side, fold up the end closest to you and then roll it up to the other end. Place the roll in your baking dish on the sauce. Repeat with all your leaves. If you have extra filling, you can add it in between your rolls. Cover the rolls with the rest of the sauce and cover the pan or close up the wrapping of your foil pack.
6. Cook: if you are grilling, the rolls take 10-15 minutes per side. For baking in the oven, bake at 400 for 30 - 40 minutes.
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| I had a great helper with this recipe. Tim did all the blanching and most of the rolling. |
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| Stella was more impressed with the chicken sausages fresh off the grill |
