Stuffed Collard Greens/Cabbage or Swiss Chard

Delicious and versatile.  Stuff as you would cabbage or swiss chard leaves.

Trim out most of the stem and blanche the leaves for 4 to 5 minutes.  Remove and put into cold water until the leaves can be handled.  Pat dry and stack.

The stuffing options are endless.  Saute veggies, mix with a cooked grain and add chopped tomatoes.

Or make a meat stuffing with carmelized onions, garlic and ground turkey, beef or Italian sausage.

Arrange the collard so the slice in the middle is covered and add a ½ cup or so of the filling to the center.  Wrap and roll like a burrito.  Arrange in a pan and cover with tomato sauce or salsa.

Bake covered at 350 degrees for 30-45 minutes.

There are many variations and this is another recipe that freezes great!  Make one for now and one for later!