Recipe from Primal Palate
One of our CSA members who was up for Strawberry Day this past weekend told me she made stuffed collard greens and loved it. This isn’t her recipe, but I thought I would put one in this week for you, and hope she sends me her recipe soon!
1 lb Ground Beef
8 Collard Green Leaves
1 Small Onion
2 Cloves Garlic, minced (I would use a few stalks of the Spring Garlic instead)
1/3 cup Parsley, fresh chopped
1/2 cup Pine Nuts, or chopped Hazelnuts
1 tsp Cumin, ground
1/4 tsp Cayenne Pepper
2/3 cup Beef Broth (I always replace the beef broth with our chicken since I have it handy)
1 tsp Salt and Pepper
Preheat oven to 390 F. Set a large pot of water to boil. Wash the collard greens and blanch them in the boiling water for 2 minutes. Remove them from the pot and transfer them immediately to a large bowl of ice cold water to stop the cooking. Finely chop the onion, garlic and parsley and incorporate them to the ground beef with the pine nuts and spices. Season with salt and pepper. Lay out 1 collard green on a board or a clean surface. From a patty with 2 generous tablespoons of meat mixture and place it in the upper center of the leaf. Fold the sides of the leaf towards the center on top of the patty, fold over the top and roll into a small package. Repeat with each collard. Gently place the stuffed collards in a baking dish, fill the bottom of the dish with the broth (it should come up to about 1/3 of the collards) and cover with aluminum foil. Cook for 30 minutes, then uncover and roast for 5 more minutes.