Photography by Angie Norwood Browne
16 collard leaves, a little bigger than hand size
1 tablespoon extra-virgin olive oil
1/2 pound ground pork
1 large Andouille sausage, casing removed
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped celery
2 teaspoons creole seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped Italian parsley
1 cup cooked white rice
1/4 cup chicken or vegetable broth
1. Blanch collard leaves in boiling water for 1 minute. Shock in a bowl of ice water and pat dry.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and sausage and brown, breaking up with a wooden spoon. Add the onion, pepper and celery and cook until vegetables soften, about 8 minutes. If the mixture starts to scorch, add some water and stir up the browned bits on the bottom. Stir in the creole seasoning, salt, pepper, parsley and rice.
3. Preheat the oven to 350°F.
4. Place about 2 teaspoons of the filling just above the base of a collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way. Repeat with the remaining leaves and place in a shallow casserole dish. If you have extra filling, sprinkle it over the top of the rolls. Pour the broth over the rolls, cover tightly and bake 1 hour or until the collards are tender.
Food Styling and Recipe by Jean Galton