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.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 73
- Calories from fat: 18%
- Fat: 1.5g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.3g
- Protein: 2.9g
- Carbohydrate: 13.7g
- Fiber: 4.2g
- Cholesterol: 1mg
- Iron: 1.4mg
- Sodium: 137mg
- Calcium: 226mg
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.
Rolled Greens Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American, Southern, Central/South American
- MAIN INGREDIENT: Pork, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: New Year's
- PUBLICATION: Cooking Light
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