The Deep South meets the Middle East with these stuffed collard greens, inspired by dolmas (stuffed grape leaves). They’re not the prettiest things to ever come out of my kitchen, but they’re definitely tasty! Enjoy them as a snack, as an accompaniment to grilled meat, or on top of a salad.

This recipe is a little more complicated than the other Tabasco® recipes I’ve posted this week, but most of the cooking time is inactive. They also keep well in the refrigerator, so you can make a bunch and then have them handy for snacking on throughout the week.

Stuffed Collard Greens

Name: Stuffed Collard Greens
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Ingredients: 1 cup bsushi rice/b; 1 tabelspoon bolive oil/b; 2 bshallots/b, minced; 1/4 cup bgolden raisins/b; 1 bunch bcollard greens/b

Yield: 24

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

1 cup [b]sushi rice[/b]
1 tabelspoon [b]olive oil[/b]
2 [b]shallots[/b], minced
1/4 cup [b]golden raisins[/b]

salt and pepper

1 bunch [b]collard greens[/b]

Instructions

Prepare the rice according to the directions on the package. Let cool.
Heat the olive oil in a small pan. Add the minced shallot and cook until golden and slightly crisp, 2-3 minutes; pour the shallot and oil into the rice. Mix in the raisins and season to taste with salt and pepper.
Lay a collard green flat on the workspace in front of you, veiny side up. Use a sharp knife or a pair of kitchen shears to carefully cut out the tough center stem. Spoon 1 tablespoon of filling onto one end of the green. Fold in the sides, the roll up like a burrito. Place seam-side down in a steamer basket. Repeat with enough greens to make a single layer in the basket; sprinkle heavily with tabasco. Repeat with remaining greens to form a second layer.
Steam for 30 minutes. Serve warm, at room temperature, or chilled.

Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.

Comments

Psychologists in Chennai says
05/11 at 12:22 am

An outstanding share! I’ve just forwarded this onto a co-worker who has been doing a little
homework on this. And he in fact bought me lunch simply because I discovered it for
him… lol. So allow me to reword this….
Thank YOU for the meal!! But yeah, thanks for spending some time to discuss this topic here on your website.

kirsten@FarmFreshFeasts says
10/19 at 7:01 pm

Lauren,
This is a brilliant adaptation. I get collard greens in the farm share and never make the best use of them–but I think this would be just similar (rice) enough that the kids would be game.
Thanks!

Joanne (eats well with others) says
10/13 at 9:09 pm

These would be super fun party appetizers! I love the mix of Middle Eastern and sushi.

Ingredients

salt and pepper

Instructions

Comments

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