Stuffed Collard Greens
- 20-26 whole collard green leaves cleaned and thick part of stalk removed
- 1 can of your favorite beans
- 1 8oz package of goat cheese
- 1 cup mozzarella or jack cheese
- 1 large or 2 small diced shallots
- 2 cups chopped peppers
- 2 cups mashed cauliflower
- 2-4 Tbs fresh chopped parsley or cilantro or basil
- 1 tsp chili powder
- 1 28oz can seasoned crushed tomatoes
- Preheat oven to 350deg
- Boil water in a large stock pot and add collard greens. Turn heat off and let sit for 7-10 minutes.
- Carefully remove collards from water and lay out grouping them small medium large.
- In hot skillet cook the peppers, shallots, and cauliflower (if not already cooked) until they start to go limp
- Combine peppers, shallots, cauliflower, fresh herb, cheese, and chili powder in a bowl and mix until goat cheese has dissolved. Add salt and pepper to taste remembering that it can be added later.
- Lay out a large/Medium collard green and scoop a golf ball sized amount of the mixture into the center. Wrap the outside of the collard green over the mixture. Wrap that stuffed collard with a small/medium leaf making sure that the major seam from your first wrap is covered by the new leaf.
- Place in a medium sized baking dish.
- Repeat until you are out of stuffing or greens.
- Salt and pepper the top of the greens and cover with crushed tomatoes
- Cover with foil and baked for 15 minutes
- Remove foil and bake for 10 more minutes
- Remove from over and let sit for a bit
I came up with this recipe/idea on my own. I was in the market thinking about how I really wanted a stuffed shell but didn't want the pasta part and bam....it hit me! Why don't I stuff it in a collard green? The first go round was a bit of a mess! Not enough collards, too much mix, salty, but non the less tasty! I have tried making them a bunch now and this recipe is pretty much the base for a great tasting stuffed collard green. I find that keeping it simple on the inside makes it easier to pair with side dishes. It also helps those people cooking for vegetarians b/c you can always make a wonderful meat dish to serve along with the greens. I hope y'all enjoy!