Stuffed Collard Greens Casserole

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Stuffed Collard Greens Casserole

 

1 bunch collard greens, rinsed and drained, stems trimmed

1/2 lb. (8 oz.) Cheddar cheese, shredded

3 serrano chiles, chopped

1 onion, chopped

1 can (15 oz.) diced tomatoes, undrained

2 chipotle chiles

Olive oil for frying

 

Preheat oven to 350º F.

 

Carefully remove tough stems from collard greens. Stack flat and steam until

pliable but not soft,

about 2 minutes.

 

Place one leaf on work surface (if large; two overlapping side by side if

small) with the stem end

towards you.

 

Place a mound of cheese across the bottom edge, and roll away from you to

form a tight roll.

 

Form rolls from the remaining leaves and cheese; place in a casserole dish or

baking pan.

 

 

Heat olive oil in medium sauce pan.

 

Fry serrano peppers and onions in olive oil until soft. Add tomatoes (with

liquid) and chipotle

pepper to sauce pan.

 

Bring sauce to a boil, then lower heat and simmer for 30 minutes. Puree sauce

with an immersion

blender.

 

Pour over rolls in the casserole dish.

 

Bake at 350º F., until cheese is melted and greens are tender, about 20

minutes.