Modern Potluck: Beautiful Food to Share by Kristin Donnelly

Author:Kristin Donnelly
Language: eng
Format: epub, azw3
Publisher: Clarkson Potter
Published: 2016-07-25T16:00:00+00:00

In a medium saucepan, heat the butter over medium heat. Add the onion and ¼ teaspoon salt, and cook until very soft, about 8 minutes. Add the rice and stir to coat. Add 1½ to 2 cups water (check the package directions of the rice for the best guide) and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the rice is tender. Let cool to room temperature.

Meanwhile, bring a large saucepan of generously salted water to a boil. Add the collard greens and cook, in batches if necessary, until bright green, about 3 minutes. Transfer them to a cutting board and let cool. Trim off any tough stems and thick ribs, and pick out the 12 largest leaves or 16 medium to small leaves to use for stuffing. Finely chop the remaining leaves.

In a large bowl, combine the cooled rice with the pork, the chopped collards, the allspice, orange zest, 1½ teaspoons salt, and a few grinds of pepper.

Preheat the oven to 375°F.

Working with one collard leaf at a time, arrange about ⅓ cup filling in the center of the larger leaves or ¼ cup filling in the smaller leaves. Fold the stem end over the filling, and then tuck in the sides. Roll the collard over to form a bundle, overlapping the ends to seal. Transfer, seam side down, to a 9 × 13-inch baking dish. Repeat with the remaining ingredients. Pour the tomato sauce over the stuffed leaves and cover the pan.

Bake for about 30 minutes, until the sauce is bubbling and the leaves are tender. Serve hot or warm.

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