Best 2 Vegetable And Ricotta Stuffed Collard Rolls With Tomato Sauce Recipes

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If you're looking for a delicious and satisfying vegetarian dish, vegetable and ricotta stuffed collard rolls with tomato sauce is a perfect choice. This hearty and flavorful dish combines the earthy taste of collard greens, the creamy richness of ricotta cheese, and the tangy sweetness of tomatoes. With just a few simple ingredients, you can create a dish that will impress your family and friends. So if you're ready to try something new and exciting, give vegetable and ricotta stuffed collard rolls a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

DIRTY RICE STUFFED COLLARDS



Dirty Rice Stuffed Collards image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

2 tablespoons vegetable oil
1 large onion, chopped
1 (28-ounce) can plain tomato sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 pound pork sausage, casing removed
2 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/4 teaspoon cayenne
2 cups cooked rice
1/4 cup chopped fresh parsley leaves
1 bunch collard greens, about 12 leaves, stalks discarded

Steps:

  • Preheat the oven to 350 degrees F.
  • Sauce:
  • Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.
  • Filling:
  • Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.
  • In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.
  • Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
  • Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

VEGETABLE-AND RICOTTA- STUFFED COLLARD ROLLS WITH TOMATO SAUCE



Vegetable-and Ricotta- Stuffed Collard Rolls with Tomato Sauce image

Categories     Tomato     Side     Bake     Vegetarian     High Fiber     Mozzarella     Ricotta     Corn     Bell Pepper     Winter     Collard Greens     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 18

For the sauce
1 cup chopped onion
2 tablespoons unsalted butter
3 tablespoons dry red wine
a 28-ounce can plum tomatoes, drained and chopped
1/8 teaspoon sugar
1/4 teaspoon crumbled dried rosemary
1/2 teaspoon dried orégano, crumbled
1/8 teaspoon dried hot red pepper flakes, or to taste
For the rolls
20 to 24 large collard leaves, washed well
a 15-ounce container of whole-milk ricotta
1/2 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
2 small red bell peppers, chopped
a 10-ounce package frozen corn kernels, thawed and patted dry
1/2 cup thinly sliced scallion
1/4 cup minced fresh parsley leaves

Steps:

  • Make the sauce:
  • In a saucepan cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and simmer the mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the orégano, the red pepper flakes, and salt to taste, simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated, and spread it in the bottom of a large shallow casserole or baking dish.
  • Make the rolls:
  • In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine well the ricotta, the mozzarella, the egg, the bell peppers, the corn, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner.
  • Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Transfer the sauce to a saucepan and boil it until it is thickened. Stir in the parsley and pour the sauce over the rolls.

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Tips:

- To ensure the collard leaves are pliable and easy to roll, blanch them in boiling water for a few minutes before assembling the rolls. - For a vegetarian filling, use crumbled tofu or tempeh instead of ricotta cheese. - Add a sprinkle of grated Parmesan cheese to the ricotta filling for a richer flavor. - Use a variety of vegetables in the filling, such as spinach, kale, zucchini, or mushrooms. - If you don't have time to make the tomato sauce from scratch, use a jarred sauce instead. - Serve the collard rolls with a side of crusty bread or a green salad.

Conclusion:

Vegetable and ricotta-stuffed collard rolls are a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. They are also a great way to use up leftover vegetables. With a little planning, they are easy to make and can be tailored to your own taste. So next time you are looking for a new and exciting way to enjoy collard greens, give this recipe a try.

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