| Method: |
|
Remove the center veins of collard leaves
but keep the greens whole. Immerse the leaves into boiling water until
malleable.
FILLING:
Cook beef, celery and onion until brown and tender, drain off fat.
Stir in 2 c of Salsa, the cooked rice and the seasoning mix.
Put filling in greens. Pour remaining salsa over top. (I also put a
little in the bottom). Bake uncovered at 350 for 20 minutes then top
with cheese and bake 5 minutes more.
Viola! |