Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light December 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
16 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

73 calories; calories from fat 18%; fat 1.5g; saturated fat 0.3g; mono fat 0.7g; poly fat 0.3g; protein 2.9g; carbohydrates 13.7g; fiber 4.2g; cholesterol 1mg; iron 1.4mg; sodium 137mg; calcium 226mg.
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