When I’m feeling very creative, I enjoy combining classic dishes instead of serving separately. Makes a lovely presentation and adds a burst of flavor.
Oh yeah, a layer of Homemade Cranberry Sauce adds a bit of sweetness.
Instead of chopping collards before cooking, simply use whole leaves of collard greens (minus end stems).
Serve as a side or main dish.
Do you love seasoned sweet potatoes and collard greens? I do. Instead of serving separately, “stuff” a large leaf with sweet potatoes. Sprinkle top with toasted/shredded coconut. Pairs well with a big slice of crusty cornbread. Delicious!
Preparation instructions are written on printable recipe card below.
What are collard greens?
The name “collard” comes from the word “colewort” (the wild cabbage plant).
Collard greens are a type of leafy green vegetable common in southern cooking.
Collards are dark green leaves with tough stems and have a naturally bitter taste. One or two teaspoons of sugar added to simmering collard greens will eliminate bitterness.Can you eat the stems on collard greens?Yes, the stems within the leaves are chopped and cooked with the collards. Cooked stems are tender and tasty.Collards and their stems are naturally bitter. Thankfully, adding a little sugar to the water while they simmer will eliminate bitterness.
Jalapeno Cornbread Bundt Dressing pairs well with collard greens. Use your dressing if desired.
What’s the difference between cornbread dressing and cornbread stuffing?
The difference between cornbread dressing and cornbread stuffing is how they’re cooked.
According to most dictionaries, stuffing is defined as “a mixture stuff inside another food (mainly chicken or turkey), before cooking.
Dressing is always baked in a pan. It’s never cooked inside the cavity of a chicken or turkey.
What are veggie rolls?
They’re very versatile finger food and can be made with any veggies you like. Usually served as a side or main dish.
Rolled Stuffed Collard Greens (this recipe) is a type of finger food, but is best eaten with a fork and knife.