If there's such a thing as a German and Greek fusion, this is it :-) I was browsing the internet for possible ideas for the collard greens (shown below) that came with last week's organic produce box. I've never cooked collard greens before so I was excited about this recipe.
I was happy to find this interesting article in the New York Times that made use of collard greens and it looked promising. However, I also remembered a cabbage rolls recipe that I wanted to try in one of our German cookbooks. I put the two ideas together and came up with this surprisingly good stuffed collard greens. Honestly, I wasn't expecting too much but this version is worth keeping and making again.
COLLARD GREENS ROLLS
1 lb. ground turkey
1/2 cup finely chopped onions
1/2 cup uncooked rice, rinsed
1/2 teaspoon thyme
1 tablespoon Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Simmer the rolls in:
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 medium roma tomato, chopped
1 bunch collard greens (about 10-12 leaves)
(1) My first time to cook organic collard greens (2) the big and beautiful dark green leaves are perfect for stuffing (3) tough veins running along the underside of the leaves were trimmed with a small sharp knife (4) blanching the leaves for a few seconds before filling and rolling.
Start by washing the collard greens and preparing them by cutting off the stems and trimming the big tough veins at the back of the leaves with a small sharp knife. Blanch the leaves for a few seconds in boiling water just so they are pliable. Combine the filling ingredients and mix well. Lay out a leaf and spoon 2-3 tablespoons of the filling in the center. Roll and tuck the ends under. Arrange the rolls in a heavy pot. Add the chopped tomatoes. Mix the chicken broth and tomato paste. Pour over the rolls. Simmer over low heat for an hour or until the rice is fully cooked. Serve hot and enjoy.