Stuffed Collard Greens

Name: Stuffed Collard Greens
Prep time: 40 min
Cook time: 20 min
Yield: 6
Ingredients: 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

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.

Ingredients

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

Steps

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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