Stuffed Collard Greens/Cabbage or Swiss Chard
Delicious and versatile. Stuff as you would cabbage or swiss chard leaves.
Trim out most of the stem and blanche the leaves for 4 to 5 minutes. Remove and put into cold water until the leaves can be handled. Pat dry and stack.
The stuffing options are endless. Saute veggies, mix with a cooked grain and add chopped tomatoes.
Or make a meat stuffing with carmelized onions, garlic and ground turkey, beef or Italian sausage.
Arrange the collard so the slice in the middle is covered and add a ½ cup or so of the filling to the center. Wrap and roll like a burrito. Arrange in a pan and cover with tomato sauce or salsa.
Bake covered at 350 degrees for 30-45 minutes.
There are many variations and this is another recipe that freezes great! Make one for now and one for later!