Imagine sinking your teeth into tender collard greens, each one lovingly wrapped around a savoury, aromatic filling. That's the magic of Transylvanian Stuffed Collard Greens, a dish that's as comforting as it is flavourful.
My journey with this recipe started in the bustling heart of a Transylvanian market. Surrounded by vibrant colours and enticing aromas, I stumbled upon a stall overflowing with the freshest collard greens I'd ever seen. Their vibrant green hue and sturdy leaves instantly sparked my culinary curiosity. As I chatted with the friendly vendor, she shared her family's cherished recipe for stuffed collard greens, passed down through generations. Intrigued, I eagerly gathered the ingredients and set off to recreate this traditional dish in my own kitchen.
This recipe, like in my best stuffed cabbage rolls, is a true celebration of simple, wholesome ingredients. The filling, a delightful medley of rice, ground meat (or a vegetarian alternative!), and aromatic herbs, is nestled within blanched collard leaves, creating little bundles of pure deliciousness. Whether you're a seasoned cook or just starting your culinary adventure, this recipe is surprisingly easy to master.
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So, join me as we embark on a culinary adventure to Transylvania, one stuffed collard green at a time. Get ready to savour the incredible flavours and discover the heartwarming story behind this beloved dish. I promise, your taste buds (and your family!) will thank you.
What Ingredients Will We Use?
This recipe brings together a symphony of flavours, each ingredient playing a crucial role in the final dish. Here's what you'll need:
- Four buches Collard Greens: The stars of the show! Choose large, vibrant leaves with no tears or blemisnhes. They'll act as the sturdy wraps for our flavourful filling.
- 750 g Ground Meat: A mix of pork and beef adds richness and depth, but feel free to use ground chicken or turkey for a lighter option. This provides the heartiness to the filling.
- 560 g Salted Sorrel: This unique ingredient brings a tangy, slightly sour note that balances the richness of the meat. It's a key flavour in Transylvanian cuisine. I often use jarred salted sorrel, but fresh is fantastic if you can find it.
- 100 g Spinach: A nutritional powerhouse! Spinach adds a boost of vitamins and minerals, along with a subtle earthy flavour.
- Two Onions: Essential for building flavour! We'll sauté them until golden brown to create a fragrant base for our filling.
- 185 g Rice: Medium-grain rice works best here, as it cooks up fluffy and absorbs the flavours beautifully.
- 3 tablespoon Sunflower Oil: A neutral oil perfect for sautéing the onions and preventing sticking.
- Seasonings: A simple blend of sea salt, freshly ground pepper, and sweet paprika enhances the flavours of the filling.
- 1 tablespoon Vegetable Mix: This adds depth and a subtle sweetness. Look for a mix with carrots, parsnips, and celery root.
- 1 bunch Dill: Fresh dill brings a bright, herbaceous note that complements the other flavours.
- 100 g Smoked Bacon: (Optional) Lends a smoky depth that elevates the entire dish.
How to Make the Stuffed Collard Greens Recipe?
Make the Stuffing
Begin by finely chopping the onions. Then, heat a little sunflower oil in a saucepan over medium heat and sauté the onions until they soften and turn translucent.
For this recipe, we want the onions to be softened but not caramelized. Sauté them in the sunflower oil just until they become slightly translucent. Then, season the onions with a teaspoon of sea salt, one teaspoon of freshly ground pepper, and two teaspoons of sweet paprika.
Rinse the long-grain white rice under cold running water until the water runs clear. This will remove excess starch and help prevent the rice from becoming sticky.
Add the minced meat to a bowl. Then, toss in the fried onion, rice, and a generous handful of chopped dill.
Season with:
- one teaspoon of salt,
- one teaspoon of freshly ground pepper,
- one tablespoon of dried vegetable mix.
Mix everything thoroughly until it forms a homogeneous paste.
Prepare the Greens
Carefully separate the collard green leaves from the bunches. Choose about 20 of the largest, most intact leaves for filling.
Bring two liters of water to a boil in a large pot with two teaspoons of salt added to the water. Once the water reaches a rolling boil, carefully add half of the collard green leaves to the pot.
Be careful not to overcook the leaves. Blanch them for just 1-2 minutes, or until softened enough to roll.
Once they're pliable, use a slotted spoon to carefully remove the leaves from the water and place them on a tray. Let them cool slightly before filling.
Filling the Greens
Once the collard leaves have cooled, use a sharp knife to trim away the thickest part of the stem. This will make them easier to roll.
Place a heaping tablespoon of the filling at the base of each collard leaf. Fold the sides of the leaf over the filling, then tightly roll it up from the base to the tip, like a burrito. This will create a neat little package.
Repeat this process with the remaining leaves. Now you have a batch of beautifully stuffed collard greens, ready for cooking!
Arrange the Rolls in the Pot
Now, let's carefully arrange the stuffed collard greens in the pot. Start by creating a bed of sorrel leaves on the bottom of the pot, using about half of the sorrel.
Arrange the filled collard green rolls beautifully in the pot, starting at the edge and working your way towards the center. Make sure to place them seam-down to prevent them from unrolling during cooking.
Next, create another layer using the frozen spinach. Spread it evenly over the collard greens.
For an extra layer of flavour, I like to tuck a few slices of smoked bacon between the collard greens. The smoky aroma and salty taste really elevate the dish.
Finally, top the collard greens with the remaining sorrel, creating a final layer of vibrant green.
Pour enough cold water over the collard greens to cover them completely. Bring the pot to a boil over medium heat, then reduce the heat to low, cover the pot, and simmer for about an hour, or until the meat is tender and the rice is cooked through.
Taste the broth and the filling, and if needed, add a pinch or two of sea salt to adjust the seasoning. And there you have it! A pot of incredibly flavourful and comforting Transylvanian Stuffed Collard Greens.
Variations
This stuffed collard greens recipe is a wonderful base, but there's plenty of room for creativity. Here are some greens variations your readers might enjoy:
- Cabbage Rolls: Use cabbage leaves instead of collard greens, like in the Hungarian stuffed cabbage rolls, for a milder flavour and different texture.
- Grape Leaves: For smaller, more delicate rolls, try using grape leaves (like in dolmas).
- Swiss Chard: Swiss chard leaves can also be used, offering a slightly sweeter and more tender option.
Serving the Dish
Arrange the collard greens on a large platter, allowing everyone to serve themselves or serve 2-3 stuffed collard greens per person on a plate. Add a sprinkle of fresh dill, a dollop of sour cream or yogurt, or a drizzle of olive oil for a touch of colour and flavour.
Stuffed collard greens are best served immediately after cooking. The flavours of this dish are already complex and satisfying, so avoid overpowering them with too many accompaniments.
How to Store?
Allow the cooked stuffed collard greens to cool completely before storing. This prevents condensation from forming, which can lead to spoilage. Transfer the collard greens to an airtight container or a resealable bag and store in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop over low heat, or in the microwave until heated through.
Tips If Use Fresh Spinach and Sorrel
Lightly sprinkle the fresh spinach and sorrel with water before layering them in the pot. This will help them wilt slightly and create a more flavourful broth.
FAQ
Collard greens are a type of leafy green vegetable that belong to the same family as kale, broccoli, and cabbage. This family is known as the cruciferous vegetables, and they're packed with nutrients!
Think of collard greens as the cousin of kale, but with a smoother leaf and a slightly more bitter, peppery flavour. They have large, dark green leaves that are sturdy and hold up well to cooking.
Collard greens have a distinct flavor that's a bit earthy, slightly bitter, and peppery. Some people even detect a hint of sweetness, especially when the greens are cooked.
Overall, collard greens offer a delicious and satisfying flavour that's both hearty and refreshing. They're a wonderful addition to any meal, and once you try them, you'll understand why they're so beloved in many cuisines!
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Stuffed Collard Greens Recipe-With Spinach and Sorrel
Equipment
- 1 Soup Pot
- 1 bowl
Ingredients
- 2 pack collard greens 4 bunches
- 750 g mince meat pork mince, or pork-beef mix
- 185 g rice
- 2 pcs onions
- 100 g frozen spinach
- 560 g salted sorrel 2 jars of 400 ml
- 100 g smoked bacon
- 2 teaspoon sea salt kosher
- 2 teaspoon ground pepper freshly ground
- 2 teaspoon sweet paprika
- 1 tablespoon vegetable mix for soups
- 1 bunch dill chopped
- 3 tablespoon sunflower oil
Instructions
- Finely chopping the onions. Heat a little sunflower oil in a saucepan over medium heat and sauté the onions until they soften and turn translucent.
- Season the onions with a teaspoon of sea salt, one teaspoon of freshly ground pepper, and two teaspoons of sweet paprika.
- Rinse the long-grain white rice under cold running water until the water runs clear.
- Add the minced meat to a bowl. Then, toss in the fried onion, rice, and a generous handful of chopped dill.
- Season with one teaspoon of salt, one teaspoon of freshly ground pepper, one tablespoon of dried vegetable mix. Mix everything thoroughly until it forms a homogeneous paste.
- Bring two liters of water to a boil in a large pot with two teaspoons of salt added to the water. Once the water reaches a rolling boil, carefully add half of the collard green leaves to the pot.
- Blanch them for just 1-2 minutes, or until softened enough to roll. Use a slotted spoon to carefully remove the leaves from the water and place them on a tray. Let them cool slightly before filling.
- Use a sharp knife to trim away the thickest part of the stem. Place a heaping tablespoon of the filling at the base of each collard leaf. Fold the sides of the leaf over the filling, then tightly roll it up from the base to the tip. Repeat this process with the remaining leaves.
- Create a bed of sorrel leaves on the bottom of the pot, using about half of the sorrel. Arrange the filled collard green rolls beautifully in the pot, starting at the edge and working your way towards the center.
- Create another layer using the frozen spinach. Spread it evenly over the collard greens. Tuck a few slices of smoked bacon between the collard greens. Top the collard greens with the remaining sorrel.
- Pour enough cold water over the collard greens to cover them completely.
- Bring the pot to a boil over medium heat, then reduce the heat to low, cover the pot, and simmer for about an hour.
- Stuffed collard greens are best served immediately after cooking.
Shelley says
Wow! This is really awesome for me to know of. This stuffed collard greens recipe with spinach and sorrel would definitely be the perfect meal to make the Sunday super glorious. I love cooking a lot and seeing this recipes it feels so great and definitely I'm gonna give it a try tomorrow. I would need to get a little more ingredients to add up to the ones I have at home for the moment. Thanks
John says
Stuffedcollard greens looks like a very good meal that one should try. The ingredients to make it has so many healthy tips from whrnni have been making fool. As a bachelor, I always come online to search for the best recipes to make good meals. I'm going to grab this ingredients at a local store for sure. Thanks for a detailed explanation.
Henderson says
Spinarch is really my thing and since there's rice, I think its very cool that you can bring this to your website. I have never tried the stuffed collard greens with spinarch before but I do like it. Seeing that there's a whole lot of healthiness in this food is great. I am very eager to get in a cruch on it and see how it tastes. Not so hard to make plus you've already added complementing images. Thanks