Grits-Stuffed Greens

recipe
Egg rolls have gone Southern! Assemble these up to a day ahead, and refrigerate. Just steam them for an extra 5 minutes when ready to serve.

Yield:

Makes 6 appetizer servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 35 Minutes
Stand Time: 5 Minutes

Nutritional Information

Calories 133
Caloriesfromfat 39 %
Fat 5.9 g
Satfat 3.7 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 6.3 g
Carbohydrate 12.5 g
Fiber 0.3 g
Cholesterol 18 mg
Iron 0.6 mg
Sodium 312 mg
Calcium 156 mg

Ingredients

6 large fresh collard green leaves
1 cup 2% reduced-fat milk
1 cup low-sodium fat-free chicken broth
1/2 cup uncooked quick-cooking grits
3/4 cup (3 oz.) shredded 2% sharp Cheddar cheese
1 tablespoon butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Pepper sauce

Preparation

1. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); place greens in a steamer basket over boiling water. Cover and steam 10 to 12 minutes or until greens are tender. Cool completely.

2. Bring milk and broth to a boil in a medium saucepan over medium-high heat. Gradually stir in grits. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes or until grits are thickened. Remove from heat; stir in cheese and next 3 ingredients, stirring until cheese is melted. Let stand 5 minutes.

3. Place one collard leaf on a flat surface, and spread out sides. Spoon 1/3 cup grits toward bottom center of leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat with remaining collard leaves and grits.

4. Place bundles in a single layer in a steamer basket; steam, covered, 10 to 15 minutes or until thoroughly heated. Serve with pepper sauce.

Note: For testing purposes only, we used Louisiana Hot Peppers in Vinegar for pepper sauce.

Note:

Reneé Poteet, Austin, Texas,

May 2006
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