Collard Green Rolls
COLLARD GREEN ROLLS – stuffed with pork, black eyed peas, garlic, onion, bacon, & spices. They are out of this world delicious!
It’s almost New Years and I don’t know about you – but every year, we have black eyed peas & collard greens for New Year’s dinner. Since I was a little girl, I’ve been told that it’s supposed to bring you good luck & money in the new year. I doubt there’s much truth there, but I’m not taking any chances by breaking tradition! 😉
This year, I had a great idea though for a twist on this New Year’s tradition. Instead of having the collard greens & the black eyed peas separate, I’ve combined them in this delicious & memorable dish! Collard greens have such beautiful leaves… worthy of being stuffed & baked… so that’s what I did. I stuffed them with ground pork, black eyed peas, minced onion, garlic, a little cilantro – topped with tomato sauce, & baked off until perfect.
I wish I had thought of this sooner! It’s so, so, so good, y’all. And it’s not hard to make at all!
Stuffed Collard Green Rolls
Stuffed with pork, black eyed peas, garlic, onion, bacon, & spices. They are out of this world delicious!
- 1 large bunch collard greens
- 1 pound ground pork
- 1 14.5oz can black eyed peas, drained
- 1 small onion, minced
- 6-8 pieces cooked bacon, crumbled (optional)
- 4-5 cloves minced garlic OR 2 tablespoons garlic powder
- 1/2 cup finely chopped cilantro
- salt & pepper to taste
- 1 14.5 oz can tomato sauce
- 2 tablespoons garlic powder
- 1 tablespoon worcestershire sauce
Bring a large pot of salted water to a boil over high heat. Add the collard green leaves in batches, cooking for about 3-4 minutes, & then removing to a bowl full of cold water to stop the cooking. Gently squeeze some of the water out & lay flat on paper towels to remove excess water. Remove the thick stem in the middle.
In a large bowl, combine the ground pork, black eyed peas, onion, bacon (if using), garlic, cilantro, salt & pepper. Roll into about 10 oval shaped patties. Roll 2 collard green leaves around each patty, placing them in a casserole dish with the seam side down.
In a small bowl, whisk together the tomato sauce, garlic powder, & worcestershire sauce. Pour over the collard green rolls.
Bake at 350 degrees for 35-40 minutes.