| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 173 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 14 mg |
| Sodium | 492 mg |
Reviews
I’m all for making a recipe your own but with that being said, I’m from the south and make this recipe exactly as written. It’s a true authentic southern dish. FABULOUS!!!
Was looking for a dirty rice recipe while my mom was here in Houston from California and found this. We made it together and she can’t stop raving about it. I loved it and the real test was my kids ages 2-14 loved it. It will now join the rotation of what we will be eating at our house and it sounds like my mom will be making it for my sisters in California soon.
This is a fabulous dish. I used venison sausage. Thank you! This recipe is a keeper.
I made these three times and while the collards were a bit tough, the rice mixture was fabulous. I used beef kielbasa instead of pork sausage.
The second time, instead of baking it in the collard “wrap,” I diced the collards into the rice mixture and then added the tomato gravy to the rice and served it that why. My entire family devoured huge bowls of it. I have also made a veg version with no meat and veg broth and it was excellent.
The second time, instead of baking it in the collard “wrap,” I diced the collards into the rice mixture and then added the tomato gravy to the rice and served it that why. My entire family devoured huge bowls of it. I have also made a veg version with no meat and veg broth and it was excellent.
I made this a few months back and loved it. I unfortunately do not like pork sausage so I used ground pork instead. My husband keeps asking me to make it again. I used left over pork and collard greens to make some extras to send to my in-laws and my sister. They all thought it was awesome. Will be making again this week but with lean ground beef.
The filling was fantastic but I thought the flavor of the sauce was a bit strong. I will make this dish again but next time, I will add less apple cider vinegar to the sauce and try making it out of savoy cabbage instead of collards so that it will be more tender.
Absolutely love this recipe. We do substitute turkey sausage and just leave out the collard greens. We stuff green peppers instead, or we have also just eaten the dirty rice with the sauce alone. The family loves it both ways.
I great way to get my kids to eat their vegetables… They loved it, I used ground Italian sausage and Pastorelli mariana sauce……
This was a terrific recipe, which I made them for a ladies dinner party. I substituted brown rice and made it vegetarian by using a meat substitute instead of pork. I was afraid the collard leaves would not be tender enough because of their thick stems, but baking the dish covered did the trick. I’ll definitely try this recipe again, but will allow enough time for all the steps.
FABULOUS!! I made it last night, and substituted Chicken Andouille sausage for the pork sausage, and used brown rice. My husband and I both loved it so much that I’m making it again tonight to serve to company tomorrow! I think I’ll try it made with spiced up ground chicken breast this go around because my guest is a personal trainer and requested “something healthy”.