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!
- 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
- ½ 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.