Cut off the bottom end of the stem where it meets the leafy green. Place the leaf on a cutting board with the darker green side face down. Shave off the thick part of the stem with a vegetable peeler until the stem is about the same thickness as the leaf. You can steam the leaf lightly if you want it to be very soft or use it raw. Pile on cooked fillings of vegetable, meat, grains, and dairy fillings, tuck in the sides, and roll the leaf. Pack a short saucepan with rolls, then add water to cover. Cook at a simmer for about an hour.
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Main Ingredients: Collard Greens