Rolled Greens

HOWARD L. PUCKETT
The name of this South American dish comes from the technique of rolling the collard leaves tightly together to make slicing easier.

Yield:

16 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 73
Caloriesfromfat 18 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 13.7 g
Fiber 4.2 g
Cholesterol 1 mg
Iron 1.4 mg
Sodium 137 mg
Calcium 226 mg

Ingredients

3 pounds collards or kale
2 teaspoons olive oil
2 bacon slices, finely diced
8 cups chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon hot pepper sauce

Preparation

Remove stems from collards. Wash and pat dry. Stack 4 or 5 collard leaves together, and roll up holding tightly. Slice thinly to equal 32 cups.

Heat oil in a large Dutch oven until hot. Add bacon; sauté 2 minutes or until lightly browned. Add onion; sauté 2 minutes. Add collards in 4 batches; cook 1 minute after each addition, stirring frequently. Cook an additional 25 minutes or until tender, stirring frequently. Add salt, pepper, and sauce; cook 2 minutes.

Note:

December 1998