Stuffed Collard Greens

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Stuffed Collard Greens might be a recipe you should try. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 39 calories. For 9 cents per serving, you get a side dish that serves 24. This recipe is liked by 60 foodies and cooks. Head to the store and pick up salt and pepper, collard greens, golden raisins, and a few other things to make it today. A few people really liked this Southern dish. It is brought to you by Healthy Delicious. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 54%, this dish is solid. Similar recipes include Stuffed Collard Greens, Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), and Braised Collard Greens, Mustard Greens, and Red Swiss Chard.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the rice according to the directions on the package. Let cool.Heat the olive oil in a small pan. Add the minced shallot and cook until golden and slightly crisp, 2-3 minutes; pour the shallot and oil into the rice. Mix in the raisins and season to taste with salt and pepper.Lay a collard green flat on the workspace in front of you, veiny side up. Use a sharp knife or a pair of kitchen shears to carefully cut out the tough center stem. Spoon 1 tablespoon of filling onto one end of the green. Fold in the sides, the roll up like a burrito. Place seam-side down in a steamer basket. Repeat with enough greens to make a single layer in the basket; sprinkle heavily with tabasco. Repeat with remaining greens to form a second layer.Steam for 30 minutes. Serve warm, at room temperature, or chilled.

 

Step by step:

1. Prepare the rice according to the directions on the package.

2. Let cool.

3. Heat the olive oil in a small pan.

4. Add the minced shallot and cook until golden and slightly crisp, 2-3 minutes; pour the shallot and oil into the rice.

5. Mix in the raisins and season to taste with salt and pepper.Lay a collard green flat on the workspace in front of you, veiny side up. Use a sharp knife or a pair of kitchen shears to carefully cut out the tough center stem. Spoon 1 tablespoon of filling onto one end of the green. Fold in the sides, the roll up like a burrito.

6. Place seam-side down in a steamer basket. Repeat with enough greens to make a single layer in the basket; sprinkle heavily with tabasco. Repeat with remaining greens to form a second layer.Steam for 30 minutes.

7. Serve warm, at room temperature, or chilled.

Nutrition Information:

covered percent of daily need