Stuffed Collard Greens
A slightly different spin on cabbage rolls, stuffed collards is always a fun way to eat greens with a good dose of protein. And they are ridiculously easy to make!
- 1 lb 1 lb 1 lb Ground Beef
- 8 whole 8 whole 8 whole Collard Greens, leaves
- 1 whole 1 whole 1 whole Onion, small
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 0.3 cup 0.3 cup 0.3 cup Parsley, fresh, chopped
- 0.5 cup 0.5 cup 0.5 cup Pine Nuts, or chopped Hazelnuts
- 1 tsp 1 tsp 1 tsp Cumin, ground
- 0.25 tsp 0.25 tsp 0.25 tsp Cayenne Pepper
- 0.66 cup 0.66 cup 0.66 cup Beef Broth
- 1 tsp 1 tsp 1 tsp Salt and Pepper
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 390F.
- Set a large pot of water to boil. Wash the collard greens and blanch them in the boiling water for 2 minutes. Remove them from the pot and transfer them immediately to a large bowl of ice cold water to stop the cooking.
- Finely chop the onion, garlic and parsley and incorporate them to the ground beef with the pine nuts and spices. Season with salt and pepper.
- Lay out 1 collard green on a board or a clean surface. Form a patty with 2 generous tablespoons of meat mixture and place it in the upper center of the leaf. Fold the sides of the leaf towards the center on top of the patty, fold over the top and roll into a small package. Repeat with each collard.
- Gently place the stuffed collards in a baking dish, fill the bottom of the dish with the beef broth (it should come up to about 1/3 of the collards) and cover with aluminium foil. Cook for 30 minutes, then uncover and roast for 5 more minutes.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.