10 leaves San Miguel Produce Collard Greens
1 Tablespoon Cooking Oil
2 Pounds Ground Turkey
3 Tablespoons Butter for mixture, 1 Tablespoon Butter to spread on the Collard Wraps
3 Cloves Garlic, minced
2 Cups Cream Cheese
2 Cups Rice, cooked
1 Cup Mozzarella Cheese, shredded
2 Tablespoon Lemon Juice
Salt and Pepper to taste
Wash collard leaves and gently remove the stems and cut the leaves vertically in half. Bring a large pot of salted water to a boil and blanch the collard leaves until tender enough to bend without breaking the leaves, about 2 minutes. Shock collard leaves in ice water. Remove collard leaves and set aside.
In a large pan over high heat, add cooking oil to coat pan. Add ground turkey, season with salt and pepper, and fry until it is cooked. Remove turkey and set aside.
In the same large pan over medium heat, melt 3 tablespoons of butter. Add the minced garlic and sauté.
Reduce heat to low, add the cream cheese, mixing continuously until it is creamy.
Slowly add the cooked ground turkey and cooked rice until all ingredients are mixed together.
In the center of a large plate lay 2 halves of collard making sure they are over-lapped in the center creating a tortilla like shape. Spoon a good portion of the ground meat mixture in the center of the collard leaves, then fold the sides over the center and roll up the leaves. Place seam side down in a baking dish coated with nonstick cooking spray. Spread the remaining tablespoon of butter over collard wraps and cover with mozzarella cheese.
Bake, uncovered, at 350 °F for a few minutes until cheese melts. Finish with a drizzle of lemon juice.
Recipe by Veronica Gomez, Cut ‘N Clean Greens Quality Control
Photo by Maryam Nikkhah, VC Foto