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stuffed collard greens in spicy tomato sauce

This is a new favorite recipe! Collard greens are stuffed with a quinoa, spinach, and cheese mixture, then covered in a spicy tomato sauce and baked until bubbly. It is so, so good. I had never stuffed and baked greens like this before, but I am now hooked! It’s fun to find new ways to prepare familiar ingredients. And of course, we are a quinoa-loving household, so this dish easily made its way into the regular rotation.

Stuffed collard greens in spicy tomato sauce

Stuffed collard greens in spicy tomato sauce

I was inspired by this recipe from Lattes and Leggings. I made some alternations, though, using collards instead of chard and changing up the filling a bit. I think there are endless possibilities with the filling and I’m looking forward to more experimentation in the future.

The assembly is very easy. Prepare the sauce and ladle a bit in the bottom of a baking dish. Then, mix up the filling and place a small amount in the center of a collard green leaf.

Getting ready to wrap and roll

Getting ready to wrap and roll

Roll or wrap it up, then place each roll-up in the dish. Cover with more sauce and bake until hot and bubbly – simple and delicious!

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collard roll-ups

This dish is so tasty. I hope you give it a try. I love when a new recipe really works. I’ve tried a few duds in the kitchen this week, so it’s nice to have something new turn out so well! Have a great weekend, everyone! ~Inge

Stuffed Collard Greens in Spicy Tomato Sauce
Adapted from Lattes and Leggings

My recommendation is to use 3 cups (cooked) of whatever grains you have on hand for the filling. The original recipe calls for a mixture of lentils and farro. I’ve made this dish two different ways, once using all quinoa and once using 2 cups quinoa and 1 cup cooked lentils. Results were tasty both times. I think brown rice would also work. Also, I included ricotta cheese in the ingredient list, but I’ve also used goat cheese, which makes the filling a little tangier. Overall, the filling mixture seems very flexible, so play around with it.

For the filling:

3 cups cooked quinoa (or other grain, see note above)
1 ½ cups packed baby spinach, chopped
½ cup grated parmesan cheese
1/3 cup ricotta cheese (or 4 oz. goat cheese)
¼ cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
¼ teaspoon pepper

For the sauce:

28-ounce can crushed tomatoes (fire-roasted, if possible)
3 garlic cloves, minced
½ – 1 tablespoon crushed red pepper flakes

You’ll also need a nice bunch of collard greens. You’ll need 5 or 6 big leaves to make 10-12 of these roll-ups.

Method:

1. To make the spicy sauce, sauté the minced garlic and red pepper flakes in a small amount of olive oil in a saucepan. When fragrant (don’t let the garlic burn!), add the crushed tomatoes. Simmer for a few minutes. Taste and season with salt and pepper, if desired. Set aside.

2. To make the filling, combine the quinoa (and other grains, if using) with the remaining seven ingredients in a medium bowl. Stir so that everything is combined.

3. Prepare your collard green leaves. For the large leaves, I cut them in half lengthwise, cutting out the hard stem in the middle of the leaf. You want them to be pliable enough to be able to roll them up.

4. To assemble, put a few ladles of sauce in the bottom of a large baking dish. I used a 9 x 13 pan. Take a collard green leaf that you’ve prepared and place a few spoonfulls of the filling in the middle of the leaf. Carefully roll or wrap it up. This part gets a little messy, but it’s also kind of fun. Place each roll-up in the baking dish. It’s okay if they are tightly tucked together; it’s easy to get them out individually after they’ve baked. You should end up with 10-12 roll-ups in the dish. Ladle the remaining tomato sauce on top and sprinkle with extra parmesan cheese, if desired.

5. Bake uncovered at 400 degrees for about 25 minutes, until hot and bubbling. Enjoy!

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