Italian Stuffed Collard Greens – Are you a collard green skeptic? I was, until I discovered this amazing way to transform them into a meaty, cheesy, and good-for-you Italian dinner!
Today a cooking challenge presented itself in the form of a vegetable I just plain don’t like… The thing is, I love almost any vegetable, the only exceptions being lima beans and collard greens. Blah! This week I got a bunch of collard greens in my crop share so I had to face my disdain for the vegetable. Honestly, the only time I’ve enjoyed collards is in a black eyed pea soup. Since the Philadelphia weather has been a balmy 99ºF, however, I haven’t exactly been in the mood for soup, so this vegetable really had me puzzled.
That’s when I figured that cheese and marinara sauce make everything better, so I decided to make these Italian Stuffed Collard Greens. In the end, I surprised myself with this recipe because I LOVED it – and so did the rest of my family. Who would have known..? Collard greens are good!
The process for stuffing collard greens is actually pretty easy. The key is to first blanch the leaves in boiling water for 3 minutes and then cool them under cold, running water. This will make them soft and easy to roll without breaking.
Bake over a layer of your favorite tomato sauce and the result is a cheesy, rice-and-sausage center wrapped in a tender collard green bundle. Delicious enough for the biggest collard green skeptic!