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!

 -swoon-

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Stuffed Collard Green Rolls

Stuffed with pork, black eyed peas, garlic, onion, bacon, & spices. They are out of this world delicious! 

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 1 large bunch collard greens
• 1 pound ground pork
• 1 14.5 oz 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

Instructions

• 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.