Stuffed Collard Greens
- 3 ½ cup chopped tomatoes
- ¼ cup extra-virgin oil
- ½ small onion, finely chopped
- red pepper flakes
- coarse salt and freshly ground pepper
- 1 cup spelt
- 1 lb collard greens
- 1 ½ cups cooked white beans, or 1 can (15 ounces) low sodium white beans drained and rinsed
- 2 Tbsp finely grated Parmigiano-Reggiano
- 2 Tsp chopped fresh sage leaves
1.Chop tomato, and onion set aside. Next pulse tomatoes with juices in a food processor until chopped. Heat two tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about six minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally until slightly thickened, about twenty minutes. Season tomato mixture with a three-fourths teaspoon of salt, and let cool.
2.Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about forty minutes. Drain and let cool. Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about three minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve twelve large leaves; chop any remaining leaves. Preheat oven to 375. Coarsely mash beans in a bowl. Add cooked spelt, remaining two tablespoons oil, cheese, sage, and any chopped collards. Stir to combine.
3.Season with ½ teaspoon salt and pepper to taste. Working with one collard leaf at a time, arrange ¼ cup filling in the center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9x13-inch baking dish. Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender about thirty minutes. Serve immediately. Makes 6 servings.