Here is a very cool way to use Collard Greens. Most of the time collard greens are braised, steamed, sautéed or fried. Collards are tough and leathery greens. They may be the heaviest and thickest greens we know how to cook. They simply have to cook for longer times, with more liquid, in order to be tender. So nearly every classic recipe for collard will call for braising, simmering, or baking for an extended period of time.
This is in contrast to more tender greens like spinach or even kale, which will break down quickly when sautéed or steamed. But this is also what makes collards so delicious: they hold their shape and chewy texture even after long cooking with meats, broth, and other delicious things.
You can use your own favourite cabbage roll recipe for this filling. Making these spawns a whole new way of eating collards. There are an endless variety of stuffing ingredients you can put inside these tasty green bundles of nutrition.
- 8 collard leaves, a little bigger than hand size
- 1 1/2 cups cooked white rice or cooked quinoa
- 1/2 pound ground chicken or cooked pulled chicken
- 1/2 cup diced onion
- 1 clove garlic minced
- 1/2 cup diced celery
- 1/2 cup diced tomatoes, seeded
- 1/2 cup diced green bell pepper
- 2 teaspoons of your favourite seasoning
- 1 egg, lightly beaten
- 1/4 cup chicken broth or tomato juice
Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.
Brown the ground meat in a sauté pan, breaking it up with a wooden spoon as you go until it loses its pink colour. If using cooked shredded chicken skip this bit.
Add the onion, garlic, celery, bell pepper, tomato and seasoning to the meat and sauté until the vegetables soften a bit. Cool the mixture to room temperature.
Once the mixture has cooled, stir in the cooked rice or quinoa and beaten egg.
Place a medium to small mound of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way.
Repeat for the remaining leaves and place in a shallow baking dish.
Pour the quarter cup of broth or juice over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.
A 1-cup serving of collard greens offers 5.2 grams of protein, 7.6 grams of fibre, 268 milligrams of calcium, 2.2 mg of iron, and 14,440 International Units of Vitamin A.
MORE Healthy Collard recipes can be found here: http://www.wikihow.com/Cook-Collard-Greens