The name of this South American dish comes from the technique of rolling the collard leaves tightly together to make slicing easier.
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
How to Make It
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.
It could use some vinegar...and a bit more bacon-y kick. Other than that, it tastes fine. However, I probably won't cook this again. When it comes down to it, this is just a riff on stewed collards and the whole stemming and rolling process is a pain in the butt. I'd rather just make a standard collard recipe with a couple of bags of the pre-cut collards. The main aspect of novelty to this dish simply wasn't worth the time.
I thought this dish was outstanding. During the cooking process I did add about 3 cups of water because I thought the greens were not going to cook properly. They came out great and after a crowd of nine were served there was nothing leftover. It was a hit! I served them along side Aunt Liz's Chicken Spaghetti Casserole and Roasted Acorn Squash.
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