Stuffed Collard Greens

Let me start by giving you some background on my creation of this recipe. First of all, I am Polish and stuffed cabbage is one of my family's favorite recipes. Second of all, we love ethnic food and love vegetarian stuffed grapeleaves.

I got an excellent deal on a giant head of collard greens for only $.59 cents. I got to thinking about what I can make with it and thought up these stuffed collard greens.

I made some with a tomato sauce and some with a lemon sauce.  They both turned out excellent and my husband and I definitely want to make them again. Also, these may not be the prettiest but they are pretty healthy and taste delicious.

Ingredients:
1/2 lb ground venison (ground beef or turkey would work also)
3 cups cooked whole wheat bulgur (can use brown rice as well)
1 large onion, chopped
1 XL head of collard green leaves
1 tablespoon garlic powder
1 tablespoon onion powder

For Tomato Stuffed Collard Greens:
2 cups low-sodium tomato sauce

For Lemon Stuffed Collard Greens:
1 lemon, squeezed
1/2 cup low-fat cottage cheese
Directions:
1. Cut collard green leaves in half and discard stems. Cook in boiling water for about 3 minutes until leaves turn bright green.

2. Meanwhile, cook ground venison and onions until well-done and browned. Add bulger and spices and mix well.

3. For the tomato stuffed collard greens, take about 1 1/2 tablespoons of filling and put in the middle of the collard green leaf. Roll the sides in and then roll tightly. Cover stuffed collard greens in tomato sauce.

4. For the lemon stuffed collard greens, add the juice of 1/2 lemon and cottage cheese to the mixture and stir well. Stuff collard leaves the same as with the tomato stuffed collard greens. Cover rolled leaves with the rest of the lemon juice.

5. Bake in glass baking dishes for 20-25 minutes at 350 degrees until hot.

Enjoy!

My husband and I both really enjoyed this recipe and we preferred the lemon stuffed collard greens.