I wasn't too sure about how long to cook the greens to soften them up for stuffing. I looked at some stuffed cabbage recipes and times ranged from 30 seconds to 5 minutes so I opted for 3 minutes-halfway, sort of. I cooked the brown rice in the rice cooker this morning (it takes forever but does make great brown rice). To honor typical Southern collards, I added some vinegar to both the stuffing and the tomato sauce (no ham hocks though) which gave the dish a nice distinctive taste.
We enjoyed the stuffed collard greens more than I expected (well, I knew hubby would be fine with them, as I have said before, he'll eat just about anything). This recipe turned out to be more labor intensive than I planned, so make sure to allow plenty of time. Start to finish including oven time was 1 ½ hours, not including cooking the rice this morning, but I wasn’t particularly organized as I was winging it. I chopped onion and garlic twice and cooked it in two batches, one for the sauce and one for the stuffing. Next time, I’ll just chop and cook it all at once and then divide it out between the sauce and the stuffing.
Collards probably aren't something I'll go out and buy, but if they come in the box again, I'll know just what to do with them. Or maybe, you will send me an alternative recipe and I can try that!
Somewhat Southern Stuffed Collard Greens; makes four 2 pieces servings with approximately 2 oz turkey, 1/2 cup veggie, 1/4 cup brown rice in each piece, and 1/4 cup sauce
Approximately 446 calories, 47 grams carbs, 15 grams fat, 30 grams protein per serving (2 pieces)
2 cups cooked long grain brown rice
1 14.5 oz can fire roasted diced tomatoes (or whatever toms you have on hand)
1 1/2 cups finely chopped onion; divided
4 cloves garlic, crushed; divided
2 TBSP olive oil
1 1/2 TBSP dried Italian seasoning
4 TBSP apple cider vinegar; divided
2 cups finely chopped red bell pepper
2 tsp dried oregano
16 oz ground lean turkey breast
1/2 cup chicken broth
salt and pepper to taste
8 pieces washed and dried collard leaves, large stems removed, large enough to hold 1/2 cup of stuffing
Remove veggies from pan. Add TBSP olive oil to pan and cook ground turkey on high until brown-don't stir it too much or it won't brown. Break up into small pieces.
Add veggies and rice to pan and stir in chicken broth; add salt and pepper if needed.
|Ready for foil and then in 375 degree oven|