If you have stayed away from collard greens just because most recipes in this country call for bacon or other type of pork in combination with collards, today is your lucky day.
These collard rolls (or stuffed collard greens if you prefer) are made with ground beef, which you can substitute for ground bison, ground chevon, or even ground lamb if you prefer. Now, you can cook with collards too.
- 1/2 lb ground beef (or substitutions as suggested above)
- 1 bunch collard greens (the larger the leaves the better)
- 3/4 cup cooked white rice
- 1 egg
- chopped fresh or dried parsley
- salt and pepper to taste
- 1 Tbsp cooking oil + more for cooking meat
- 1 tsp flour
- 1/2 tsp paprika
Brown meat in a skillet, add parsley, cooked rice, and salt and pepper to taste. Set aside. Remove hard stems from collards, and steam leaves until just wilted but not overcooked. Run cold water over collard greens to prevent further softening. Add an egg, slightly beaten, into the meat mixture, and stir until well combined. Spread open collards one by one, placing a couple of tablespoons of meat mixture (adjust quantity depending on the size of collard leaves) in the center of each one. Fold the bottom of the leaf up, then fold the sides in, and roll like you would cabbage rolls. Place rolls into a skillet “seam” side down, and add water to barely cover. Bring to a boil over medium high heat. In the meantime, mix flour with paprika, add 1 Tsp oil and a bit of cold water, and mix until combined and no longer lumpy. Add mixture to boiling collards, cover, and cook on medium heat for 30-40 minutes. Serve warm with a dollop of Greek yogurt or sour cream on top.