• Ingredients: 24
  • Serves: 6

Dirty-rice collard green bundles with canola oil, pork sweet italian sausage, removed from casing, large onion, finely chopped, medium green bell pepper, seeded and finely chopped, stalks celery, finely chopped, cloves garlic, minced, chicken broth, cayenne pepper, cooked long-grain white rice, chopped fresh parsley leaves, kosher salt and freshly ground black pepper.




Special Equipment:

  • deep fry/candy thermometer, two 13×18-inch rimmed baking sheets, 2 wire cooling racks

For serving:

  • Equipment: Pastry brush; 1 large baking sheet; deep-fry thermometer

For the beef:

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander


  1. Step 1 To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes.

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  2. Step 2 Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper. Bring to a boil, then reduce the heat, and let simmer for 15 minutes, so all the flavors can build.

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  3. Step 3 Set a large pot of water to boil. Lay each collard leaf out on your work surface, and remove the tough large stem and center vein.

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  4. Step 4 Don’t cut the whole leaf in half; just cut the toughest part of the stem out in a V-shape. Once the water is boiling, slip the collard leaves in and cook until tender, about 15 minutes.

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  5. Step 5 While the sauce is simmering, begin the dirty rice filling: Heat the oil in a heavy-bottomed sauté pan set over medium-high heat.

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  6. Step 6 Brown the sausage, breaking it up with a wooden spoon. Once the sausage is browned, add the onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes more.

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  7. Step 7 Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.

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  8. Step 8 Lay out each cooked collard leaf and put 1/4 cup of the dirty rice in the center. Fold both the sides into the center, and the top and bottom over the center.

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  9. Step 9 Roll up into a cylinder—tightly, like a cigar or a small burrito—and repeat with the remaining leaves.
  10. Step 10 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.

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  11. Step 11 Pour the remaining sauce over the stuff ed collards, and cover the pan with foil. Bake in the preheated oven for 40 minutes.

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Nutrition information

Calories 360 Carbohydrates 39 g (13%)
Fat 18 g (28%) Protein 12 g (23%)
Saturated Fat 4 g (20%) Sodium 1,015 mg (42%)
Polyunsaturated Fat 4 g Fiber 4 g (18%)
Monounsaturated Fat 9 g Cholesterol 28 mg (9%)