Stuffed Collards

Ingrédients

• 32 oz cooked collards
• 1/2 tasse olive oil
• 2 tasses, hachés onions
• 3 tasses white rice (long-grain)
• 3 lbs ground beef (85% lean / 15% fat)
• 1 tsp iodized salt
• 1/4 tsp ground black pepper

Directives

1. Wash fresh collard green leaves and remove hard stems leaving as much of the leaf in tact. Set aside.
2. In large bowl, combine ground beef, uncooked rice, chopped onions, salt and pepper.
3. Take about a handful of the meat mixture and place at the bottom of the collard leaf then roll. Fold the side in and continue to roll. Do this for each leaf.
4. Place the hard stems from the collard green at the bottom of a deep pot then layer the rolls tightly.
5. Fill the pot with water just to the top of the rolls. Add olive oil.
6. Bring the pot to a boil for 5 minutes then reduce the heat to low and cook for about 40 minutes.