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Rolled Greens

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.

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

Nutrition 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

How to Make It

  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.

  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.