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by Regina | Leelalicious 13 Comments
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Collard Green Roll Ups are a new spin on classic cabbage rolls. They are filled with a ground beef and rice mixture and cooked in a tasty bacon tomato sauce.
Collard Greens meet Cabbage Rolls = Collard Green Roll Ups.
Our weeklyCSA box contents have really challenged my culinary creativitythis summer. There are large amounts of zucchini and kale and beetto use up. Hopefully in non-repetitive ways.
And then there are the veggies and greens I had never tried, much less prepared before. Last week we had Swiss Chard that I incorporated into a warming curry dish.
Making Use Of Collard Greens
This week we have Collard Greens! I have to admit, at first I was a little stumped on what to do with these ginormous green leaves. To get a little more familiar with my new acquaintance, I read up on them on Wikipedia. There I learned that they are part of the cabbage family.
And as such, the idea of 'cabbage' rolls in collard greens was born! These Collard Roll Ups are filled with a seasoned ground beef mixture with rice, onions and parsley.
How do you chop a lot of parsley? Whenever I need a larger amount of freshly chopped parsley I put it in a small cup and go at itwith my kitchen scissors. I found this to be much faster and less messy compared to using a cutting board.
Use Rice To Keep Everything Moist
You can use any kind of ground meat for these roll ups. The rice in the mixture helps to loosen the meat so you don't end up with a tough and dense log of meat. I tried using brown rice, but white or especially sticky rice help to keep everything together.
To soften the collard greens in order to form nice rolls, they are steam cooked in just a little water. Remove the hard stem first. My collard leaves were so big, that I used only half a leaf per roll.
Once the roll ups are formed they are steam cooked in a delicious bacon tomato sauce. In Germany, cabbage rolls are often served with potatoes. But pasta also works really great with the remaining tomato sauce.
Collard Green Roll Ups
5 from 1 vote
Collard Green Roll Ups are a new spin on classic cabbage rolls. They are filled with a ground beef and rice mixture and cooked in a tasty bacon tomato sauce.
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Side Dish
Cuisine American
Servings 4 -5 large roll ups
Ingredients
- ½ cup white rice I used sticky rice
- bunch of collard greens enough for 4-5 big roll ups
- 7 ounces ground beef
- ½ medium onion
- 2 tablespoons parsley fresh chopped
- 1 tablespoon mustard
- salt and pepper about ½ and ¼ teaspoon
- ½ teaspoon chili powder
- 3 bacon strips
- 1 cup broth
- 1 cup tomato sauce
Instructions
Steam or cook the rice but not until fully done (about 15 minutes) and let cool.
Remove the stems of the collard greens and place the leaves in a large pot with about an inch of boiling water. Cover with a lid and steam cook for about 5 minutes. Drain and set aside. This will soften the leaves for rolling up.
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. When the bacon starts to brown place the collard roll ups in the pan, seam side down, and cook until the bottom is browned (this will keep the roll ups closed).
Add broth and tomato sauce to the pan. The roll ups should be covered half way. Bring to a boil, then turn heat to low and cover with a lid. Simmer for 30 minutes.
Keyword Collard Green Roll Ups
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Random Questions
Why do you put vinegar in collard greens?
Adding vinegar to collard greens helps to balance their natural bitterness and enhance their flavor profile. It also aids in tenderizing the greens during the cooking process.
What's so special about collard greens?
Collard greens are packed with nutrients such as vitamins A, C, and K, as well as fiber and various minerals. They are known for their robust, earthy flavor and their versatility in various culinary preparations.
What do you soak collard greens in before cooking?
Collard greens are often soaked in water before cooking to help remove any dirt or debris that may be on the leaves. This process ensures that the greens are thoroughly cleaned before being incorporated into recipes.
What are 3 ways you can eat collard greens?
Collard greens can be prepared in various ways, including steaming, sautéing, or braising. They can be served as a side dish, added to soups or stews for extra nutrition and flavor, or even used as a wrap for various fillings, as seen in the collard green roll-ups recipe.
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Reader Interactions
Comments
Christine
This may seem like a silly question, but is it prepared mustard or dry mustard?
Reply
Regina | Leelalicious
I used prepared mustard. But I think dry mustard powder may not be that bad either.
Reply
Howard
I found your recipe online and was very intrigued by it. I made this last night for dinner and it was a huge hit with Both me and my husband. I served this over creamy Parmesan grits. This was not only delicious, but looked like it could’ve been served in a fancy restaurant. Combined with the fact that this was relatively easy to put together and that I usually have most of the ingredients on hand, this is going to be in my regular dinner rotation from now on.
Reply
Angie (@angiesrecipess)
These collard rolls look so inviting and perfect with that bacon tomato sauce.
Reply
Regina
Thanks a bunch Angie!
Reply
Cate @ Chez CateyLou
I love this recipe! These look so delicious, and so cool. Those giant collard leaves are gorgeous!
Reply
Regina
Thanks so much Cate 🙂
Reply
Amy @ Fearless Homemaker
Okay, this recipe is brilliant! I love collard greens, and I love stuffed cabbage, so this marriage between the two of those is totally calling out to me! And that last picture is seriously making me drool! YUM!Reply
Regina
Thank you Amy 🙂
Reply
Alice @ Hip Foodie Mom
oh my goodness, I love this recipe! I love how CSA's inspire people to get creative with vegetables! I have your Chicken Chickpea Curry with Swiss Chard recipe printed out and ready to try soon! Pinning this one. . love it! Collard greens aren't used enough!
Reply
Regina
I am not even sure if my regular super market ever has collard greens. So glad I am introduced to new veggies through the CSA box. Thanks for the pin love 😀
Reply
Faith @ Pixie Dust Kitchen
I'd love to be able to participate in a CSA, they always seem so fun and a great way to support local produce and farmers. That bacon tomato sauce sounds heavenly!
Reply
Regina
Soo fun! Hope you get a chance too one day.
Reply
