Prep Time
20 Mins
Cook Time
35 Mins
Stand Time
5 Mins
Yield
Makes 6 appetizer servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

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