Reviews (1) Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 05/01/2014 A little bit dry and underseasoned as-is, but a light and healthy recipe overall! Try with some minor modifications as seen here: http://theyearofmartha.com/2014/05/01/review-stuffed-collard-greens/ P.S. to Martha editors...the steps in this recipe are duplicated!
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Gallery Stuffed Collard Greens Credit: David Malosh Recipe Summary prep: 50 mins total: 1 hr 10 mins Servings: 6
Ingredients Ingredient Checklist 1 can (28 ounces) whole peeled tomatoes with their juices 1/4 cup extra-virgin olive oil 1/2 small onion, finely chopped Pinch of red-pepper flakes Coarse salt and freshly ground pepper 1 cup spelt 1 pound collard greens 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed 2 tablespoons finely grated Parmigiano-Reggiano 2 teaspoons chopped fresh sage leaves
Gallery Stuffed Collard Greens Credit: David Malosh
Recipe Summary prep: 50 mins total: 1 hr 10 mins Servings: 6
Gallery
Stuffed Collard Greens Credit: David Malosh
Stuffed Collard Greens
Credit: David Malosh
Stuffed Collard Greens
Recipe Summary prep: 50 mins total: 1 hr 10 mins Servings: 6
Recipe Summary
prep: 50 mins total: 1 hr 10 mins
Servings: 6
prep: 50 mins
total: 1 hr 10 mins
prep:
50 mins
total:
1 hr 10 mins
Servings: 6
6
Ingredients
Ingredients
- 1 can (28 ounces) whole peeled tomatoes with their juices 1/4 cup extra-virgin olive oil 1/2 small onion, finely chopped Pinch of red-pepper flakes Coarse salt and freshly ground pepper 1 cup spelt 1 pound collard greens 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed 2 tablespoons finely grated Parmigiano-Reggiano 2 teaspoons chopped fresh sage leaves
Directions
Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
Reviews (1)
Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 05/01/2014 A little bit dry and underseasoned as-is, but a light and healthy recipe overall! Try with some minor modifications as seen here: http://theyearofmartha.com/2014/05/01/review-stuffed-collard-greens/ P.S. to Martha editors...the steps in this recipe are duplicated!
Reviews (1)
Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 05/01/2014 A little bit dry and underseasoned as-is, but a light and healthy recipe overall! Try with some minor modifications as seen here: http://theyearofmartha.com/2014/05/01/review-stuffed-collard-greens/ P.S. to Martha editors...the steps in this recipe are duplicated!Martha Stewart Member
Rating: Unrated 05/01/2014
A little bit dry and underseasoned as-is, but a light and healthy recipe overall! Try with some minor modifications as seen here: http://theyearofmartha.com/2014/05/01/review-stuffed-collard-greens/ P.S. to Martha editors…the steps in this recipe are duplicated!
Rating: Unrated
All Reviews for Stuffed Collard Greens
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Collard Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
