FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES

For the sauce:
1 pints cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.

For the rolls:
10 to 12 large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion

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 the ricotta, the mozzarella, the egg, 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 baking dish and cover with the remaining sauce. 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.

(Adapted from Gourmet, www.epicurious.com)


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