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Stuffed Collard Greens

For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.

  • prep: 50 mins
    total time: 1 hour 10 mins
  • servings: 6
Photography: David Malosh

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Ingredients

  • 1 can (28 ounces) whole peeled tomatoes with their juices
  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • Pinch of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup spelt
  • 1 pound collard greens
  • 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 teaspoons chopped fresh sage leaves

Directions

  1. Step 1

    Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.

  2. Step 2

    Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.

  3. Step 3

    Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.

  4. Step 4

    Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.

  5. Step 5

    Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.

  6. Step 6

    Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.

Source
Martha Stewart Living

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Reviews (1)

  • bbosch 1 May, 2014

    A little bit dry and underseasoned as-is, but a light and healthy recipe overall! Try with some minor modifications as seen here: http://theyearofmartha.com/2014/05/01/review-stuffed-collard-greens/

    P.S. to Martha editors...the steps in this recipe are duplicated!