I never thought that I’ll like these Stuffed Collard Rolls. The Cajun-inspired hits me hard, made me want to try this soonest. And I kid you not, these rolls taste divine! I think I’m going to make these again soon.
INGREDIENTS
1 bunch of large collard greens (mine had 6 leaves in a bunch)
4 strips bacon, roughly chopped
1 pound ground pork
1/2 large red bell pepper, diced finely
1/2 medium yellow onion, diced finely
1 large garlic clove, minced
1/4 teaspoon cayenne (or more if you like it spicier)
3/4 teaspoon dried thyme
1 teaspoon sweet paprika
3/4 cup cooked rice
1/2 cup canned ready-cut/diced tomatoes
2 teaspoons apple cider vinegar
salt & pepper
1/2 cup chicken broth
How to make Cajun Inspired Stuffed Collard Rolls
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Rinse and cut the thick stems of the collards. In boiling water, blanch the leaves for about a minute or two until a bit soft and bright green. Quickly place them in ice water and set them aside.
Step 3: Cook the bacon in a large skillet over low-medium heat. Add in the peppers, onion, and garlic. Saute until soft, then set aside.
Step 4: Brown the pork in the same pan over medium heat, breaking it apart as it cooks. Drain any excess fat before adding the bacon and pepper mixture back to the pan. Stir in the cayenne, thyme, paprika, rice, and tomatoes. Continue to cook for another 5 to 7 minutes. To taste, season with salt and pepper, then drizzle with apple cider vinegar. Adjust the seasoning according to taste.
Step 5: Near the top of the leaf of the collards, add half to 3/4 cup of the filling. Fold the top leaf over the filling, then gently pull back to snug the filling until completely wrapped. Now, fold the left leaf over and the right sides of the leaf, then roll to the bottom. Just like making the burrito. Place the rolls seam-side down into a 10 x 7 or 8 x 8-inch baking dish.
Step 6: to the baking dish, add half of the chicken broth, then cover with foil. Place inside the preheated oven and bake for about 30 minutes.
Step 7: Before serving, drizzle with extra cider vinegar or hot sauce, if desired.
Ingredients
- 1 bunch of large collard greens (mine had 6 leaves in a bunch)
- 4 strips bacon, roughly chopped
- 1 pound ground pork
- 1/2 large red bell pepper, diced finely
- 1/2 medium yellow onion, diced finely
- 1 large garlic clove, minced
- 1/4 teaspoon cayenne (or more if you like it spicier)
- 3/4 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 3/4 cup cooked rice
- 1/2 cup canned ready-cut/diced tomatoes
- 2 teaspoons apple cider vinegar
- salt & pepper
- 1/2 cup chicken broth
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Rinse and cut the thick stems of the collards. In boiling water, blanch the leaves for about a minute or two until a bit soft and bright green. Quickly place them in ice water and set them aside.
Step 3: Cook the bacon in a large skillet over low-medium heat. Add in the peppers, onion, and garlic. Saute until soft, then set aside.
Step 4: Brown the pork in the same pan over medium heat, breaking it apart as it cooks. Drain any excess fat before adding the bacon and pepper mixture back to the pan. Stir in the cayenne, thyme, paprika, rice, and tomatoes. Continue to cook for another 5 to 7 minutes. To taste, season with salt and pepper, then drizzle with apple cider vinegar. Adjust the seasoning according to taste.
Step 5: Near the top of the leaf of the collards, add half to 3/4 cup of the filling. Fold the top leaf over the filling, then gently pull back to snug the filling until completely wrapped. Now, fold the left leaf over and the right sides of the leaf, then roll to the bottom. Just like making the burrito. Place the rolls seam-side down into a 10 x 7 or 8 x 8-inch baking dish.
Step 6: to the baking dish, add half of the chicken broth, then cover with foil. Place inside the preheated oven and bake for about 30 minutes.
Step 7: Before serving, drizzle with extra cider vinegar or hot sauce, if desired.
