Fat To Skinny
Recipe Exchange => Vegetarian Recipes => Topic started by: Doug Varrieur on January 09, 2013, 08:09:24 AM
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Italian Sausage Stuffed Collard Greens
Servings- 3
(https://sphotos-b.xx.fbcdn.net/hphotos-prn1/58678_489185834467456_1951145169_n.jpg)
Ingredients
4 low carb Italian sausages hot, or mild rough chopped (4 net carbs)
1/2 cup spaghetti sauce (6 net carbs)
1/4 cup chopped tomato ( 3 net carbs)
1 clove garlic rough chopped ( 1 net carb)
2 scallions rough chopped (1 net carb)
1/2 cup shredded provolone cheese
2 teaspoons of salt
6 cleaned and trimmed collard green leaves (6 net carbs)
6 slices of fresh Mozzarella cheese
6 teaspoons of grated parmesan cheese
Directions
1. Bring 2 cups of lightly salted water to a boil in a deep skillet then reduce to medium.
2. Lay the greens into the hot water, cover the skillet and cook for 10 minutes.
3. While the collards are cooking heat the olive oil up in another skillet on medium heat and cook the sausage until no longer pink.
4. Drain the sausage and place into a food processor with a chopping blade. Add the tomato, garlic, scallions, and provolone cheese. Process until everything is ground up and well incorporated.
5. Remove the collard greens from the hot water and immediately rinse them with cold water to stop the cooking process.
6. Preheat the oven to 350 degrees.
7. Lay the leaves out on your cutting board and cut a triangle at the base of the leaf removing the thick stem.
8. Divide the stuffing into 6 portions and roll them in the palm of your hands to form
the shape of a sausage.
9. One by one you’ll stuff and roll the leaves using the same method you would making a burrito with a tortilla.
10. Lay a leaf flat on your board with the smooth side of the leaf facing up.
11. Place one of your sausages at the bottom of the leaf left to right not top to bottom.
Fold over the two tabs left from the triangle you cut, now fold over the leaf sides onto the top of the meat and roll it up.
12. Continue until all are done.
13. Place 1/2 of your low sugar pasta sauce into the bottom of a baking dish and spread it out.
14. Place the rolls across the bottom of the dish.
15. Divide the remaining sauce over the tops of the rolls.
16. Place 1 slice of fresh mozzarella cheese on top of each roll.
17. Sprinkle 1 teaspoon of grated parmesan cheese on top of each roll.
18. “Tent” the baking dish with aluminum foil and bake for 45 minutes.
19. Serve with Shirataki tofu pasta or Miracle Noodles.
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You do realize that this SAUSAGE dish is posted in Vegetarian Recipes... LOL :D
That being said, it looks delicious.
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Doug is redefining the world, one recipe at a time.
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:D :D :D You could use vegetarian sausage from produce department.Wait till I tell him :D :D
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WOW Doug, this recipe looks fantastic. Thanks! :D
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Doug is redefining the world, one recipe at a time.
This made me smile Andrea ;D I love collards. For those of you who have never had them they come in a big bunch in the produce section. When you get them home cut off the thick stems from the large leaves then wash the leaves very well in cold water to remove any sand. You can simply chop them and cook them in a pot with a couple cups of salted water. Once tender strain them, butter them and serve with crispy bacon crumbles on top.
(http://patrickstack.com/images/2008/02/collard_greens.jpg)
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Being southern I couldn't have married him if he couldn't cook collards! :D
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I've never had collard greens. I'll give them a try. I would use cabbage leaves for this type of recipe. I'm a northerner.
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Collards are wicked good Andrea ;) Doug is also a northerner Boston area.He still pawks his ca by the metaa :D
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I also am a newbie with eating collards. BUT, I used them raw as a wrap. I had them today and was breezing through fts and saw this recipe and how appropo. My recipe today was the following:
Cut up:
Celery
Brocolli
Black Olives
Green Olives
Incorporate sardines
Top with mayo
I also use Tumeric Root (India Powdered)
Turmeric has been used in Indian Ayurvedic and Chinese medicine for almost 4,000 years. More recent scientific studies have shown that curcumin, the active ingredient in turmeric, may help treat a number of illnesses, such as digestive and liver problems, cancer, skin diseases and inflammation. Curcumin is also an antioxidant and may help the body get rid of free radicals and to repair cells and cell membranes.
Mix all together and cut the thicker section of the collard green and then add this concotion and roll it up as a wrap and ENJOY! Really tasty, (or is it just me???? ;)
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Sounds Wonderful! ;D Gotta get some collards! I love tumeric!
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We don't have collard greens around here. :-\
So I usually substitute lettuce or spinach.
About the miracle spice, Turmeric!...
I had a problem with severe boils and chafing on my upper thighs.
It was especially painful in the Summer heat, when I was well over 300 pounds!
Turmeric capsules have cured that problem! :) :) :)
I take one 1000mg capsule, twice a day... After a couple of weeks, not ONE boil since! ;D
If any other boil sufferers out there try turmeric, start at a lower dose for a few weeks, and go up as needed.
Tony
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I gotta tell you ereino that's an interesting recipe packed with a flavor punch!
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I have to say, not too many people I know, including my husband, have a flair for the weird concoctions as I do. LOL! On the other hand, maybe I haven't met the right crowd of folks. I just KNOW they are out there!
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Dear mouseissue, it is good to hear that tumeric cleared up your boils. HOw did you initially hear about tumeric - who put you on to it.
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Doug, you DO have my permission to use in your next book :o :D 8)
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Thanks :)
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We don't have collard greens around here.
So I usually substitute lettuce or spinach.
About the miracle spice, Turmeric!...
I had a problem with severe boils and chafing on my upper thighs.
It was especially painful in the Summer heat, when I was well over 300 pounds!
Turmeric capsules have cured that problem!
I take one 1000mg capsule, twice a day... After a couple of weeks, not ONE boil since!
If any other boil sufferers out there try turmeric, start at a lower dose for a few weeks, and go up as needed.
That is a shame Tony. Being in the south collards are a must ;D ;D Sooooo good! Bless you though for the tip about the Turmeric. I have a loved one that suffers so badly with those. I will be sure to pass that info on to them. ;) Do you still take them or did you just take them for just a short time?
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Hi, Ellie & Shawn! :)
I was surfing the web one day looking at homemade boil remedies when I came across turmeric.
I once stopped taking turmeric.
And within a few weeks, a couple new boils appeared in the usual locations.
So I take it every day (once in the A.M. with my supplements and once at dinner time).
Here are other things turmeric can do:
Strengthens the immune system.
Helps maintain a healthy digestive system.
Supports healthy bones, joints, and overall skeletal system.
Helps to maintain cholesterol levels (that are already within normal range).
Promotes healthy blood and liver functions.
Although bar soaps (like Ivory) make a lot of promises about how good they are for your skin, DON'T believe them!
The same article discussed avoiding bar soaps and using liquid (I use SoftSoap).
Not only does my skin feel better, my shower stall no longer gets "soap scum"! ;D
Tony
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Thanks so much for this information....I pass it on for sure ;D
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I like collard greens alot. I ate some this past weekend in a Nigerian weeding with some brisket and baked chicken avoiding the potatoes and the rest of the food. I feel so proud.
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Nigerian food??? That sounds interesting!!!! :)
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Thanks for the tumeric tip. I am now going to go out and buy the capsules. I didn't realize until just recently that they were sold as a supplement. I just buy the spice and put it on my food.
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You can always buy empty gelatin capsules and pack your own enreino ;)
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I like collard greens alot. I ate some this past weekend in a Nigerian weeding with some brisket and baked chicken avoiding the potatoes and the rest of the food. I feel so proud.
You did well jay12. Avoiding food can be tricky at times. I have never thought about Nigerian food. hmmm spicy?
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Lots of carbs in the Nigerian diet, grains are highly consumed. When Nigerians eat meats, fish or poultry its highly spiced. Here's a more famous recipe which is FTS friendly;
(http://food.sndimg.com/img/recipes/30/99/11/large/picC0SW1z.jpg)
Suya (beef kabobs)
Ingredients
3 teaspoons finely ground roasted peanuts (see below)
1 teaspoon cayenne pepper or 1 teaspoon red peppers or 1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
1 onion, peeled and cut into chunks (optional)
1 tomato, cut into chunks (optional)
1 sweet green pepper, cleaned and cut into chunks (optional)
Directions:
1- Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
2- If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
3- Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
4- Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
5- Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
6- Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).
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Sounds interesting huh Morgan?? I just bought tumeric and cardamon( a pound each) I am gonna play with some Indian food and rubs. ;)