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1
Cut the thick center ribs and stems away from the collard leaves.
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2
Bring a large pot of water to a boil.
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3
Generously salt the water, then add collard leaves and blanch for 2 minutes.
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4
Remove from the pot and rinse under cold water to stop the cooking.
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5
Set aside.
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6
Add brown rice to the pot of boiling water.
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7
Cook for 15 minutes, then drain the rice and rinse with cold water.
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8
Shake or pat off any excess water, and set aside.
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9
While the rice cooks, heat olive oil in a large skillet over medium heat.
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10
Add diced onion, cumin, and a pinch of salt, and sweat for 5-6 minutes, or until the onion is translucent.
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11
Add garlic and cook for 1 minute more, or until the mixture is incredibly fragrant.
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12
Remove from the heat and set aside to cool while the rice finishes cooking.
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13
In a large mixing bowl, combine ground turkey, egg, par-cooked rice, and cooked onion mixture.
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14
Mix until thoroughly combined.
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15
Divide the filling into 8 portions.
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16
Preheat the oven to 350 degrees F. Working one at a time, lay a collard leaf out in front of you.
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17
Place one portion of the filling mixture towards the end of the leaf closest to you, and fold that end over the filling.
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18
Fold in the sides and roll up the leaf over the filling, as if you were making a burrito.
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19
Repeat with the remaining leaves and filling.
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20
Place half of the sliced onion in the bottom of a large oven-safe pot or Dutch oven.
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21
Lay the collard rolls in an even layer on top of the onions, seam side down.
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22
Top with the rest of the sliced onions.
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23
Add tomato sauce, broth, and salt to taste.
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24
Cover the pot and place in the oven.
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25
Bake for 1 hour 15 minutes, or until the rolls are fork-tender and the filling is fully cooked.
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26
Remove the pot from the oven and let sit, covered, for 30 minutes before serving.
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27
Serve the rolls with some of the braising liquid spooned over the top.
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28
The collard rolls will keep in the fridge, tightly covered, for up to 3 days.
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29
For freezer storage, lay cooked and cooled collard rolls on a foil-lined baking sheet and freeze until solid, then transfer to a zip-top bag.
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30
Save the braising liquid and freeze it separately.
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31
The rolls will keep in the freezer for up to 3 months; reheat them with some of the braising liquid.
