Italian Stuffed Collard Greens (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 bunch of collard greens (10-12 leaves)
02 -
1 16 oz jar marinara
03 -
1 pot salted boiling water (about 1 Tbsp salt)
→ Filling
04 -
1 lb Italian chicken sausage, casings removed
05 -
1/2 cup diced sweet onion
06 -
3 cloves minced garlic
07 -
1 1/2 cups cooked brown rice (3/4 cup dry)
08 -
1 1/2 cups part-skim low-moisture shredded mozzarella cheese
09 -
1/4 cup parmesan cheese
10 -
1/4 cup fresh basil
# Instructions:
01 -
Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water, then arrange the leaves flat to prevent tearing.
02 -
Prepare 3/4 cup dry brown rice as per package instructions to yield approximately 1 1/2 cups cooked rice.
03 -
Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook for 1 additional minute, then remove from heat. Allow 20 minutes for cooling before proceeding.
04 -
Combine the cooled rice, mozzarella, fresh basil, sausage, and onion mixture in the skillet. Mix well to ensure even distribution.
05 -
Spread the jar of marinara sauce evenly across the bottom of a baking dish. Place 1/3-1/2 cup sausage and rice mixture in each cooked collard green leaf, roll tightly, and arrange the rolls in the dish.
06 -
Cover the baking dish with foil and bake in a 350°F (175°C) oven for 35-40 minutes. Allow 5 minutes to cool before serving.
# Notes:
01 -
Cooling the sausage and rice mixture prevents the cheese from melting prematurely.
02 -
When rolling the collard greens, be gentle to avoid tearing the leaves.