Stuffed Collards
One of my favorite foods is stuffed grape leaves or dolmas. Problem is I don’t get grape leaves in my CSA box but I do get collards. A lot of collards. Which leads to my second problem, I’m not crazy about collards. Which leaves me with two options throw them out or get creative. I scored when I made my I Can’t Believe They Are Collards Veggie Patties because, well, I still can’t believe they are collards. I scored again with this recipe.
Stuffed Collards
1 lb of Ground Beef (I prefer organic grass fed)
1/2 Large Onion (finely chopped)
2 Cloves Garlic (minced)
1 Tbs Fresh Mint (minced)
2 Tbs Tomato Paste
1/3 Tbs Dried Oregano
1/4 Cup Water
Sea Salt
Pepper
Fresh Tomato – Optional
Feta – Optional
1. Put water in a large pot and bring to a boil.
2. While you are waiting for the water to boil, sauté the onion, garlic, and beef in a separate pan. I suppose if I wasn’t always looking to cut corners was a real cook, I would sauté the onion in some olive oil or something like that until it began to soften. Not me . I throw it all in a pan together and go!
3. Add the mint, tomato paste, oregano, water, salt, and pepper to the meat mixture. Lower the heat and let it continue to cook. Stirring occasionally.
4. While the meat is finishing up cook the collard leaves by dropping them into the boiling water 2 or 3 at a time. Let them boil for about 30-60 seconds until they are slightly wilted. Place on a plate to drain. Continue until all the leaves have been blanched. (Is that what this is called?)
5. Put cooked meat in a bowl. Fill the collards with the meat mixture by scooping some of the meat into the lower center of the leave, rough side of the stem facing up.
Then fold up the bottom.
Followed by the sides and roll.
Like a mini burrito.
Or sushi.
Sort of.
6. Return, fold down, to the pan (the one the meat was cooked in). Cook over low heat a few additional minutes .
7. Remove and top with fresh tomatoes and feta.
Yum.
I can’t believe they are collards!
Hugs and High Fives,
Jenn
If you enjoyed this post please Subscribe to the RSS Feed.
or
Sign up to have posts emailed to your inbox.
This is my (almost) sane quest for insane health. Let's 
I also get a lot of collards in my CSA boxes, and I’m not that crazy about them either. This recipe sounds great! Thanks!!!
Collards have been intimidating. I’ve been putting off trying them. It’s nice to have a recipe that’s tried and true. I’m gonna bookmark this and try it. (Did your kids like it?)
Unfortunately, no. My kids dislike almost everything I make. I’ll definitely try again. I think this is something they could come around to liking.
If you make it let me know if you like it. I also made a lemon sauce to put over them and it was really good. Unfortunately, I forgot to write down what I was doing but it was mostly eggs and lemon juice slowly cooked down with I think some beef broth and…. see…I can’t remember. I’m sure an eggs benedict sauce would work really well. Anyway the fresh tomatoes and feta is easier.
Okay…I’m rambling.
Holy yum, thank you!!!
Grant and I have cooked dinner the past 2 nights together. The meals have been yummy and fresh. I said “I feel like Jenn and Brent cooking.” He said, “Do you think they would like this?” Herb crusted chicken with feta lime sauce. yum!
Mint with beef? Genius.
I am always looking for grain free recipes that are quick and tasty for dinner! This will definitely be on my menu soon!
I’ve never tried collard greens ever. Maybe I should give them a whirl???
I love collard greens! Maybe because I’m from Atlanta. But they’re usually smothered in butter and wilted down to nothing.
Really going to try this recipe!
I’m sitting here nodding my head saying “huh” in amazement. I would have never thought to make something like this (especially since I only tried collards for the first time this yr) but I am totally diggin the idea.
I LOVE this! I never know what to do with collards other than do them all “soul foodish” but I’m a white jew so they usually are below par.