HOWARD L. PUCKETT
Yield
16 servings (serving size: 1/2 cup)

The name of this South American dish comes from the technique of rolling the collard leaves tightly together to make slicing easier.

How to Make It

Step 1

Remove stems from collards. Wash and pat dry. Stack 4 or 5 collard leaves together, and roll up holding tightly. Slice thinly to equal 32 cups.

Step 2

Heat oil in a large Dutch oven until hot. Add bacon; sauté 2 minutes or until lightly browned. Add onion; sauté 2 minutes. Add collards in 4 batches; cook 1 minute after each addition, stirring frequently. Cook an additional 25 minutes or until tender, stirring frequently. Add salt, pepper, and sauce; cook 2 minutes.

Ratings & Reviews

mandofan's Review

mandofan
September 04, 2011
It could use some vinegar...and a bit more bacon-y kick. Other than that, it tastes fine. However, I probably won't cook this again. When it comes down to it, this is just a riff on stewed collards and the whole stemming and rolling process is a pain in the butt. I'd rather just make a standard collard recipe with a couple of bags of the pre-cut collards. The main aspect of novelty to this dish simply wasn't worth the time.

HiloFoodie's Review

HiloFoodie
May 15, 2011
We eat this with bbq often. It's a perfect pairing. I've sub'd Portugese Cabbage for the collards at times. Reminds me of my Southern roots.

Jessnc's Review

Jessnc
January 02, 2010
I thought this dish was outstanding. During the cooking process I did add about 3 cups of water because I thought the greens were not going to cook properly. They came out great and after a crowd of nine were served there was nothing leftover. It was a hit! I served them along side Aunt Liz's Chicken Spaghetti Casserole and Roasted Acorn Squash.