Stuffed Collard Greens Recipe-With Spinach and Sorrel

Stuffed Collard Greens Recipe-With Spinach and Sorrel

Course: Dinner, Lunch

Cuisine: Hungarian, Transylvanian

Diet: Gluten Free, Low Lactose

Keyword: collard greens recipe, stuffed collard greens, stuffed collard greens recipe

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: portions

Calories: 609kcal

Author: Timea

Learn how to make the BEST stuffed collard greens with this easy recipe! Step-by-step instructions, photos, and tips for perfect results.

Print Recipe

Metrics - US Customary

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.

Video

Notes

If you use fresh spinach and fresh sorrel, lightly sprinkle the fresh spinach and sorrel with water before layering them in the pot.

Taste the broth and the filling, and if needed, add a pinch or two of sea salt to adjust the seasoning.

Nutrition