Sunday, July 15, 2012
Stuffed Greens: Recipe
Like some of my other "recipes," this is more a master recipe, rather than a measured approach (which gives you great flexibility). The basic idea is to start with washed greens that have a large leaf (chard works well, but so do collards with the stems trimmed back, steamed cabbage leaves or other green with a large leaf, like a mustard). Then, decide on a filling. If it's meat, you are on your own, but any meatball recipe or combo with sausage should work. You can also use rice, beans or lentils, seasoned with sauteed onion, garlic, peppers, and/or mushrooms and herbs, like Italian herb mixes. Add toasted nuts if you like. You can also fill with a ricotta cheese mix, like in a lasagna. Simply put a dab of the filling on the intact leaf (collards and cabbage will benefit from being steamed before), roll the leaf up and place it in a glass lasagna pan, continuing until the pan is full (see photo). I topped mine with spaghetti and al fredo sauces and baked for 45 minutes (or until bubbly) at 350 degrees. But I can imagine topping with salsa and cheddar, maybe having put a bit of corn in the filling. Serve over pasta if you like. Be creative!
Happy greens gardening and eating!