Monday, January 14, 2013

Slow-Cooker Stuffed Greens

Even though he was sick, V still managed to put this together while I was out running errands. We both loved it, though I think the next time we make it I'll just use cabbage - I missed its flavor here.

Italian Sausage Stuffed Greens
adapted from here

  • 4-6 large greens leaves (Swiss chard, kale, or collards)
  • 1 lb. of ground Italian sausage
  • Handful of breadcrumbs
  • Small handful of Parmesan
  • ½ onion, shredded
  • ½ zucchini or carrot, shredded
  • 1 egg
  • 2 T. tomato paste
  • Tomato Juice or V8
  • Fresh Herbs, chopped

Wash greens and make an inverted “V” in the base of the leaf to remove the steam. Combine the sausage, breadcrumbs, parmesan, onion, zucchini (or carrot), egg, and tomato paste. Divide mixture and using the greens, roll into “burritos”. Place in crockpot and cover with tomato juice or V8 and fresh herbs. Cook on high for 1 hour and low for 3 hours.
Serves 4

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