Rolled Greens

Rolled Greens Recipe
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
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