COLLARD GREEN ROLL UPS
(as seen on leelalicious.com )
1 hour 0 min
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.
Yield: 4-5 large roll ups
½ cup (125 g) white rice (I used sticky rice)
bunch of collard greens (enough for 4-5 big roll ups)
7 ounces (200 g) ground beef
½ medium onion
2 tablespoons fresh chopped parsley
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
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.