Dirty-Rice Collard Green Bundles
Dirty-Rice Collard Green Bundles is a gluten free and dairy free side dish. One serving contains 301 calories, 11g of protein, and 13g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have bell pepper, parsley leaves, tomato sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Preheat the oven to 350 degrees F.
To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomedsaucepan set over medium-high heat, until softened, about3 minutes. Stir in the tomato sauce, brown sugar, apple-cider vinegar,salt, and pepper. Bring to a boil, then reduce the heat, and let simmerfor 15 minutes, so all the flavors can build.
Set a large pot of water to boil.
Lay each collard leaf out on yourwork surface, and remove the tough large stem and center vein. Don'tcut the whole leaf in half; just cut the toughest part of the stem out ina V-shape. Once the water is boiling, slip the collard leaves in and cookuntil tender, about 15 minutes.
Drain into a colander, and rinse withcold water to help stop the cooking.
Heat theoil in a heavy-bottomed sauté pan set over medium-high heat. Brownthe sausage, breaking it up with a wooden spoon. Once the sausage isbrowned, add the onion, green bell pepper, celery, and garlic, cookinguntil softened, about 5 minutes more. Stir in the chicken broth, cayenne,cooked rice, and parsley, mixing thoroughly and letting the brothreduce until there is no moisture left in the pan. Taste, and season withsalt and pepper.
Lay out each cooked collard leaf and put 1/4 cup of the dirty rice inthe center. Fold both the sides into the center, and the top and bottomover the center.
Roll up into a cylinder—tightly, like a cigar or a smallburrito—and repeat with the remaining leaves. If there happen to beany remaining leaves, you can chop them up and add to the sauce.
Pour a 1/2-inch layer of the sauce into a 13- by-9-inch casserole dish.Arrange the collard rolls, seam sides down, on top of the sauce.
Pourthe remaining sauce over the stuff ed collards, and cover the pan withfoil.
Bake in the preheated oven for 40 minutes.
Remove from the oven,and serve.
Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.