Stuffed Collards Italian Style (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 bundle of collard greens (about 10-12 leaves)
02 -
1 16 oz container tomato sauce
03 -
1 pot water with salt (roughly 1 Tbsp salt)
→ Filling
04 -
1 lb Italian chicken sausage with casings taken off
05 -
1/2 cup chopped sweet onion
06 -
3 cloves garlic, finely chopped
07 -
1 1/2 cups ready brown rice (start with 3/4 cup uncooked)
08 -
1 1/2 cups shredded part-skim mozzarella
09 -
1/4 cup grated parmesan
10 -
1/4 cup basil leaves, fresh
# Instructions:
01 -
Boil the collard greens in salty water for about 3 minutes until they're soft enough. Drain them and cool with cold water, then lay them flat so they don't tear.
02 -
Cook 3/4 cup brown rice following the box directions until you have about 1 1/2 cups of cooked rice.
03 -
Put the sausage and onions in a pan over medium heat until the meat browns. Throw in the chopped garlic, cook one more minute, then turn off the heat. Let it cool for 20 minutes before moving on.
04 -
Put your cooled rice, cheese, basil, and the sausage mix all in the pan. Stir it up good so everything's mixed well.
05 -
Pour all the tomato sauce across the bottom of a baking dish. Add about 1/3-1/2 cup of your sausage mix to each collard leaf, roll them up tight, and place them in the dish.
06 -
Cover your dish with foil and stick it in a 350°F (175°C) oven for 35-40 minutes. Let it sit for 5 minutes after cooking before you eat.
# Notes:
01 -
You need to cool the meat and rice mix so your cheese won't melt too early.
02 -
Don't rush when rolling up the leaves - they can tear if you're not careful.