Stuffed Collard Green Roll Ups Recipe » LeelaLicious (2024)

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Stuffed Collard Green Roll Ups Recipe » LeelaLicious? ›

In a bowl combine ground beef, cooled rice, parsley, mustard, salt and pepper, and chili powder. Place about a quarter (to ⅕) of the mixture on top of a collard green leaf. Roll up tightly while tucking in the sides. Cut the bacon into thin strips brown them in a large pan over medium-high heat.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

A bunch is usually about 20 whole large leaves or a little over 1.5- 2 lbs (before stems are removed). If you purchase whole collard greens from the store, they are usually already in a bunch.

Add a dash of baking soda to cut gas and keep green... I use about 1/4 cup of the broth and lay the hamhock and whole hot pepper laid on top. turn fire down to Med low and let them cook for 45 Minutes. Save the broth from hamhock to season canned or frozen veggies.

It is common to prepare collards using a slow cooked method to make them more tender. Cutting the leaves into smaller pieces will help speed up the cooking time. Tufts University recommends that if the stem is thick and tough, you may cut them and cook them first for a few minutes prior to adding in the leaves.

Apple cider vinegar: Collards can be notoriously bitter. The vinegar balances the flavor and removes the bitterness. Stone House Seasoning: My favorite house blend seasoning of garlic, salt, and pepper. Sugar: A little bit helps remove any bitterness from the collard greens while giving a slightly sweet flavor.

Collard greens cook down a tremendous amount, so if you're looking to feed a large group, buy at least 2 large bunches for this recipe, which depending on the size of the bunches, will feed 6-8 people, or more. As you're washing, get rid of any brown or yellow collard green leaves.

Pour 3 quarts (about 5 pounds 1 ounce) collard greens into a steam table pan (12" x 20" x 2½"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

What can I put on my greens to make them taste better? ›

Use chicken broth for the cooking liquid instead of water. Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar.

Long cooking time.

Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor.

While the answer can be a yes, it is actually pretty difficult to overcook a collard green.

I think it is nearly impossible to overcook collard greens. On the stove top this usually translates to anywhere between one and a half hours to four hours. In a slow-cooker -provided you have enough 'pot liquor' (cooking liquid) you can easily let them simmer away overnight.

The Two-Hour Rule

At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl.

You can also include salt or vinegar in your cold water soak to further remove any impurities. A tablespoon of either will help remove bacteria from the plant. After your leaves have been soaked and rinsed, gently dry them with a paper towel.

Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.