Stove-top Stuffed Collard Rolls

Macros / Serving Size

Protein 29 g | Fat 12 g | Carbs 32 g

% Calories of Macros / Serving Size

Calories 344 | Protein 33 % | Fat 31 % | Carbs 36 %

Nutrients / Serving Size

Fiber 6 g | Sodium 1,583 mg | Sat. Fat 3 g

Ingredients (serves 4)

• 8  large collard green leaves
• 1/3 cup instant brown rice
• 1  lb. ground turkey or lean ground beef
• 1 10.75 oz. can tomato soup, condensed
• ¼  cup chopped white onions
• 1 egg
• 2  tsp. salt
• ½  tsp. garlic powder
• ¼  tsp. black pepper
• 1  tsp. Worcestershire sauce (optional)

Directions

1. Begin cooking brown rice according to package directions.
2. While the rice is cooking wash the collard greens in cold water.  Repeat 2-3 times to assure all the dirt and grit is removed.  Bring a large pot of water, with 1 tsp. of salt added, to a boil.
3. While the water comes to a boil, carefully remove the large, thick stem from the bottom of each green, taking care not to tear the leaf.
4. Add the greens to the water and cook for 3-4 minutes or until the greens are softened enough to be flexible to roll.  Gently remove the greens and set aside on a paper lined plate to drain.
5. In a medium bowl, combine the ground meat, the cooked brown rice, egg, 2 tbsp. of the tomato soup, and the spices.  Mix gently until well blended.
6. Divide the mixture into 8 equal portions and then place one portion on each collard green.  Gently roll the leaves up in the same manner as making a burrito and then secure with a toothpick.
7. Place the rolls in a large skillet and turn the heat to medium.  Pour the remaining tomato soup over the top, cover and bring the mixture to a boil.  Reduce the heat to low and simmer for about 35-40 minutes, stirring and basting with the liquid frequently.

Note

• Nutrition analysis is based on the use of 93 % lean ground turkey and excludes the optional ingredients.
• To lower the sodium content of this recipe, consider decreasing the salt used by half and also choosing a low-sodium variety of canned soup.