Southern Collard Green Rolls

Step 1

Fill a large pot with water and bring to a boil. Submerge collard greens 3-4 minutes until pliable, then drain on paper towels.

Step 2

Carefully trim the thick center rib from each leaf, leaving it whole. Set leaves aside; chop any trimmings finely.

Step 3

Heat olive oil in a large Dutch oven over medium. Add onion and cook 4 minutes until softened, stirring occasionally.

Step 4

Add garlic and smoked paprika, cook 30 seconds until fragrant. Stir in rice and chopped collard trimmings; cook 1 minute.

Step 5

Pour in vegetable broth and bring to a simmer. Cook uncovered 12-15 minutes until rice is mostly tender but still holds its shape.

Step 6

Season rice filling with salt and pepper. Let cool 3 minutes until you can handle it safely.

Step 7

Place one collard leaf flat. Spoon 2-3 tbsp filling near the base, fold in sides, and roll tightly toward the tip.

Step 8

Pack rolls seam-side down into the pot. Pour 2 cups broth around rolls (not over). Simmer covered 20 minutes until collards are very tender.

Step 9

Serve rolls hot with broth spooned over top.