INGREDIENTS

1 bunch of collard greens (10-12 leaves)

1 16 oz jar marinara

1 pot salted boiling water (about 1 Tbsp salt)

Filling

1 lb. Italian chicken sausage, casings removed

½ C diced sweet onion

3 cloves minced garlic

1½ C cooked brown rice (3/4 C dry)

1½ C part skim low moisture shredded mozzarella cheese

¼ C parmesan cheese

¼ C fresh basil

INSTRUCTIONS

Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water and arrange the leaves so that they are laying flat and won’t break.

Cook the rice per package instructions. Plan on cooking ¾ C brown rice to equal about 1½ C cooked rice.

Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook 1 more minute, then remove from the heat. Allow the rice and the meat about 20 minutes to cool so that it doesn't melt the cheese when added.

Add the cooked rice, mozzarella and fresh basil to the cool skillet with the sausage and onions and stir to evenly combine.

Line a baking dish with the jar of marinara sauce.

Place ⅓-1/2 C (depending on the size of your leaves) of the sausage and rice mixture in each cooked collard green leaf, roll, and place in the baking dish until all of the rice mixture is used.

Cover with foil, and cook in a 350ºF oven for 35-40 minutes. Allow 5 minutes to cool and then serve immediately.

https://simpleseasonal.com/recipes/italian-stuffed-collard-greens