Stuffed Collard Greens Recipe

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Today, during the shopping, I decided to present to you this stuffed collard greens recipe, as is done in Transylvania.

This recipe has many variants, instead of collard greens. We can use grape leaves, mangold leaves or horseradish leaves, all are delicious.

Table of Contents

• What Ingredients Will We Use?
• How to Make the Stuffed Collard Greens Recipe?
  • Make the Stuffing
  • Prepare the Greens
  • Filling the Greens
• Serving the Dish
• Tips

What Ingredients Will We Use?

Well, first of all, we need collard greens. I bought two packages to pick enough leaves to fill.

We also need 750 g of minced meat, I used a mixture of pork and beef. Who is on the diet, can use chicken or turkey minced meat.

The next ingredient is sorrel because I don’t find fresh sorrel I buy 2 jars of 400 ml salted sorrel.

We’ll need about 100 grams of spinach. I used frozen spinach, if you have, you can put fresh spinach.

We need two medium-sized onions and a cup of rice.

How to Make the Stuffed Collard Greens Recipe?

Make the Stuffing

We clean and chop the onions, and then fry them in a little sunflower oil.

Onions should not be caramelized, I fried them only to be a little softened.

In the end, I seasoned it with a teaspoon of sea salt, one teaspoon of freshly ground pepper and a teaspoon of sweet paprika.

Wash the rice under a stream of water and let it drain well.

In a bowl, I put the minced meat, over which I add the fried onion, the rice and a handful of chopped dill.

Season with:

-a teaspoon of salt,

-a teaspoon of freshly ground pepper

-tablespoon of a vegetable mix for soups.

Mix well until we get a homogeneous paste.

Prepare the Greens

Uncover the collard greens and choose about 20 pieces that are bigger and better to fill.

In a pot, I boiled two litres of water with two teaspoons of salt. When the water started to boil, I put half of the collard greens in the pot.

Leaves should not boil completely. We only let them 3-4 minutes to soften, then we can roll them.

Then we take them out of the water on a tray and let them cool a little.

After or cold, with a knife cut from the thick side of the stub.

Filling the Greens

Put a tablespoon of stuff on the leaf, cover and roll it.

And so I got a stuffed collard greens

Let’s arrange the stuffed collard greens in the pot. First I put the first layer on the bottom of the pot, half of the sorrel.

Over this, we will beautifully arrange the filled leaves from the edge to the inside.

The third layer will be spinach.

Here, for a plus of flavour, I put a few slices of smoked bacon.

The last layer will, of course, be the second half of the sorrel.

We poured water over to cover everything and boil at medium temperature. We cook for about an hour until the meat and rice are cooked.

Tasted it, and if you need, seasoned it with little sea salt.

With this, the stuffed collard greens recipe is ready!

Serving the Dish

Serve hot with fresh bread and a little sour cream on top.

Whoever wants instead of sour cream can use Greek yoghurt.

Good Appetite! If you want, you can try other cabbage recipes like the cabbage casserole recipe, the best Hungarian stuffed cabbage rolls recipe or the best cabbage soup recipe.

Tips

If you use fresh spinach and fresh sorrel, you can sprinkle them a little before putting them in the pot.

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Stuffed Collard Greens Recipe-With Spinach and Sorrel

Timea

Today, during the shopping, I decided to present you a stuffed collard greens recipe, as is done in Transylvania. This recipe has many variants, instead of collard greens, we can use grape leaves, mangold leaves or horseradish leaves, all are delicious.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner, Lunch

Cuisine Hungarian

Servings 6 portions

Calories 543 kcal

Equipment

• 1 Soup Pot

Ingredients

 

MetricsUS Customary

 

1x2x3x

• 2 pack collard greens
• 750 g mince meat
• 185 g rice
• 2 pieces onion
• 100 g frozen spinach
• 800 g salted sorrel 2 jar of 400 ml
• 50 g smoked bacon
• 2 t sea salt
• 2 tsp ground pepper
• 1 tsp sweet paprika
• 1 tbsp vegetable mix for soups
• 1 bunch dill chopped

Instructions

 

• We clean and chop the onions, then fry it in a little sunflower oil. Onions should not be caramelized, I fried them only to be a little soften. At the end I seasoned with a teaspoon of sea salt, one teaspoon of freshly ground pepper and a teaspoon of sweet paprika.
• Wash the rice under a stream of water and let it drain well.
• In a bowl I put the minced meat, over which I add the fried onion, the rice and a handful of chopped dill. Season with a teaspoon of salt, a teaspoon of freshly ground pepper and a tablespoon of vegetable mix for soups. Mix well until we get a homogeneous paste.
• Uncover the collard greens and choose about 20 pieces that are bigger and better to fill. In a pot I boiled two liters of water with two teaspoons of salt. When the water started to boil, I put half of the collard greens in the pot.
• Leaves should not boil completely. We only let them 3-4 minutes to soften, then we can rolled them. Then we take them out of the water on a tray and let it cool a little. After or cold, with a knife cut from the thick side of the stub.
• Put a tablespoon of stuff on the leaf, cover and roll it. And so I got a stuffed collard greens.
• Let’s arrange the stuffed collard greens in the pot. First I put the first layer on the bottom of the pot, half of the sorrel. Over this we will beautifully arrange the filled leaves from the edge to the inside.
• The third layer will be the spinach. Here, for a plus of flavor, I put a few slices of smoked bacon. The last layer will of course be the second half of the sorrel.
• We poured water over to cover everything, and boil at medium temperature. We cook for about an hour until the meat and rice are cooked. Tasted it, and if you need, seasoned with little sea salt.
• Serve hot with fresh bread and a little sour cream on top. Whoever wants instead of sour cream can use Greek yogurt.

Notes

Tips
If you use fresh spinach and fresh sorrel, you can sprinkle them a little before putting them on the pot.

Nutrition

Serving: 1gramsCalories: 543kcalCarbohydrates: 122gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 2135mgPotassium: 141mgFiber: 5gSugar: 84gVitamin A: 5352IUVitamin C: 65mgCalcium: 36mgIron: 4mg

Keyword collard greens recipe, stuffed collard greens, stuffed collard greens recipe

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