Italian Sausage Stuffed Collard Greens
Servings- 3
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.
