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Stuffed Collard Greens

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24
Author Lauren Keating


  • 1 cup sushi rice
  • 1 tabelspoon olive oil
  • 2 shallots minced
  • ΒΌ cup golden raisins

salt and pepper

  • 1 bunch collard greens


  • 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.