Stuffed Collard Greens

Stuffed Collard Greens

Ingredients:

• 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
• salt
• pepper
• 1 28oz can seasoned crushed tomatoes
  

Directions:

1. Preheat oven to 350deg
2. Boil water in a large stock pot and add collard greens. Turn heat off and let sit for 7-10 minutes.
3. Carefully remove collards from water and lay out grouping them small medium large.
4. In hot skillet cook the peppers, shallots, and cauliflower (if not already cooked) until they start to go limp
5. 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.
6. 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.
7. Place in a medium sized baking dish.
8. Repeat until you are out of stuffing or greens.
9. Salt and pepper the top of the greens and cover with crushed tomatoes
   
10. Cover with foil and baked for 15 minutes
11. Remove foil and bake for 10 more minutes
12. Remove from over and let sit for a bit
13. Enjoy!

Commentary:
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!