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 Cooking Light

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rolled Greens Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy