Southern Collard Green Rolls

Ingredients

• 1 lb collard greens, fresh
• 1 cup long-grain white rice, uncooked
• 1 medium onion, diced
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Fill a large pot with water and bring to a boil. Submerge collard greens 3-4 minutes until pliable, then drain on paper towels.

2. 2

   Carefully trim the thick center rib from each leaf, leaving it whole. Set leaves aside; chop any trimmings finely.

3. 3

   Heat olive oil in a large Dutch oven over medium. Add onion and cook 4 minutes until softened, stirring occasionally.

4. 4

   Add garlic and smoked paprika, cook 30 seconds until fragrant. Stir in rice and chopped collard trimmings; cook 1 minute.

5. 5

   Pour in vegetable broth and bring to a simmer. Cook uncovered 12-15 minutes until rice is mostly tender but still holds its shape.

6. 6

   Season rice filling with salt and pepper. Let cool 3 minutes until you can handle it safely.

7. 7

   Place one collard leaf flat. Spoon 2-3 tbsp filling near the base, fold in sides, and roll tightly toward the tip.

8. 8

   Pack rolls seam-side down into the pot. Pour 2 cups broth around rolls (not over). Simmer covered 20 minutes until collards are very tender.

9. 9

   Serve rolls hot with broth spooned over top.

Tools you’ll need

• large pot for blanching
• large Dutch oven or heavy pot with lid
• cutting board
• chef's knife
• wooden spoon

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