Monday, September 20, 2010

Stuffed Collard Greens with Lemon Gravy

2 bunches collard greens
2 T fresh mint
3 cloves garlic, chopped
2 onions, chopped
1 lb ground beef
1 lb ground pork or lamb
salt and pepper to taste
juice from 3 lemons
3 eggs

1. Boil collard greens for about 10 minutes. You can put them face down in a pan with 4 c water and just let the stalks stick up in the air. Reserve liquid. Plunge into cold water to stop the cooking process and cool them down.
2. Mix mint, garlic, onion, beef, pork or lamb.
3. Cut the center stalk from each collard green leaf. You should end up with a v-shaped piece.
4. Line your baking dishes (you'll probably need two) with the smaller leaves to keep the rolls from sticking.
4. Put about a golf-ball sized amount of the meat mixture onto the leaf, and roll, flattening it a bit and shaping it like a stuffed grape leaf.
5. Place rolled leaves in the pan, seam side down. Set aside 2 c of the reserved liquid. Salt and pepper generously - this will be the broth the meat cooks in. Pour 1 c of this liquid over each pan.
6. Bake at 350 for 1 1/2 hours.

Lemon Gravy
1. Beat 3 egg whites until creamy, then add yolks. Heat on low on the stovetop.
2. Mix lemon juice with 1/4 c water and add slowly to the egg mixture, stirring constantly.
3. Add 1 c remaining stock and salt to taste.

Can be served hot, warm or cold as appetizer, side, or main dish. Definitely worth the effort!


  1. Loved this Tember... I want more!

  2. Looks delish! Great to see other primal folk in the Triangle.