Stuffed Collard Greens
No veggie family packs the same nutritious punch as the cruciferous family, and with a shelf life this long, they’ve become a fixture in Frankie’s meal rotation. These delicious and easy-to-make recipes will win everyone over in no time.
- 12 collard green leaves, stemmed
- 2 tablespoons olive oil
- 1/2 red onion, sliced
- 2 cloves of garlic, minced
- 1 red pepper flake packet
- 3/4 pounds mushrooms, chopped
- 2 cups cooked white rice
- 1/4 cup minced parsley leaves
- 1 1/2 cup shredded mozzarella cheese
- 1 jar marinara sauce
- 1/2 cup parmesan cheese
- Preheat the oven to 400 degrees F. Cut the thick bottom part of the stem out of the collard green leaf. Bring a large pot of salted water to a boil. Fill a large bowl with cold water and several ice cubes. Blanch the collard leaves in the boiling water for 30 seconds and then transfer to the ice water for a 1 minute to stop the cooking. Pat dry with a paper towel and set aside.
- Heat a large skillet over medium heat. Add the olive oil and onion and cook for 5-7 minutes. Stir in the garlic, red pepper flakes and mushrooms and cook until the mushrooms are browned.
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