Risotto-Stuffed Collard Greens with Bacon

Cheesy risotto and savory bacon soften the bitterness in these collards, making this dish a flavorful, universal favorite. David's Tip: Because you need the leaves to stay whole for rolling, don't remove the entire center stalk, which is normally recommended when preparing collards. Instead, just cut off each stem where it meets the leaf.

Raise your greens game!
Photo by David V.
Adapted from qvc.co
Raise your greens game!
Raise your greens game!

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

Adapted from qvc.co

Ingredients

  • COLLARD GREENS:

  • 12

    ounces thick-cut bacon, diced

  • 1

    medium onion, diced

  • 2

    teaspoons garlic, minced

  • 2

    cups Arborio rice

  • 4 1/2

    cups chicken broth, hot

  • 1/2

    cup Parmesan cheese

  • 2

    tablespoons butter

  • 2

    teaspoons fresh thyme, chopped

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1

    pound collard greens, stalks removed

  • SAUCE:

  • 1

    (8-ounce) can tomato sauce

  • 2

    (14.5-ounce) cans petite diced tomatoes

  • 1

    cup chicken broth

  • 2

    tablespoons red wine vinegar

  • 1

    teaspoon sugar

  • 1

    teaspoon dried oregano

  • 1

    teaspoon dried basil

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

Directions

Cook bacon over medium heat until it begins to crisp in a 4-quart sauté pan. Add the onion and garlic and sauté until onions are translucent. Add the rice and cook another minute. Ladle in 1/3 of the hot stock, bring the mixture to a simmer, and continuously stir until the stock is absorbed. Repeat with remaining stock. Stir in Parmesan, butter, thyme, salt, and pepper. Spread the risotto out on a baking sheet and refrigerate until chilled, about 30 minutes. While the risotto is chilling, bring a large pot of water to a boil. Add half of the collards to the pot and cook for 1 minute. Remove the greens from the pot with tongs and place them into a dry bowl. Repeat with the remaining collards. Combine all of the sauce ingredients in a separate bowl. Spread about 1/3 of the sauce on the bottom of a deep 9 x 13"-inch baking dish. Preheat the oven to 375°F. Working with one collard leaf at a time (or if small, two leaves overlapped) place about 1/4 cup of the risotto in the center of a leaf. Fold up the base of the leaf over the filling, fold in the edges, and roll it up tightly. Place the roll, seam-side-down in the baking dish. Repeat with the remaining leaves and risotto. Spoon the remaining sauce over the rolls. Cover and bake for 1 hour.

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