HOWARD L. PUCKETT
Yield
16 servings (serving size: 1/2 cup)

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

How to Make It

Step 1

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.

Step 2

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.

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