Stuffed Collards

Photography by Angie Norwood Browne

Stuffed Collards

Makes 16

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

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Joan Provo-Clinkston

    This sounds wonderful Angie, I’m going to try making them!

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