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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

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About jennincat

I'm so happy you stopped by my little corner of the web where I write about fitness, food, and amazing women I "meet". I live in California with my wonderful husband and two rambunctious boys. I'm a personal trainer and dreamer. I enjoy most things but some of my favorites are reading, acting, camping, cooking, music, writing, traveling, and being in the moment with my favorite people! You can read more about me here! I hope you stop by often!
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12 Responses to “Stuffed Collards”

  1. On January 4, 2011 at 6:41 am Andrea@WellnessNotes responded with... #

    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!!!

    Reply
  2. On January 4, 2011 at 9:12 am Gina What Am I Supposed To Do With That responded with... #

    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?)

    Reply
    • On January 4, 2011 at 7:33 pm jennincat responded with... #

      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. :-)

      Reply
  3. On January 4, 2011 at 10:18 am Tamara responded with... #

    Holy yum, thank you!!!

    Reply
  4. On January 4, 2011 at 12:36 pm Jessica responded with... #

    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!

    Reply
  5. On January 4, 2011 at 12:50 pm Katie responded with... #

    Mint with beef? Genius.

    Reply
  6. On January 4, 2011 at 1:38 pm Monica responded with... #

    I am always looking for grain free recipes that are quick and tasty for dinner! This will definitely be on my menu soon!

    Reply
  7. On January 4, 2011 at 2:34 pm Retta @ RunRettaRun responded with... #

    I’ve never tried collard greens ever. Maybe I should give them a whirl???

    Reply
  8. On January 4, 2011 at 7:03 pm Jen @Making Messes responded with... #

    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!

    Reply
  9. On January 4, 2011 at 7:37 pm Tiffany @ Simply Shaka responded with... #

    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.

    Reply
  10. On January 4, 2011 at 11:29 pm Eden responded with... #

    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.

    Reply

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  1. Food and Fun in the Florida Sun | Girl Heroes - February 23, 2012

    […] The selection was fantastic for one farm. We bought collards and mint to make Stuffed Collards. […]

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About this article

  • Posted on January 4, 2011
  • Archived in Main Dish, Recipes
  • There are 12 responses.
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