Collards

1. 1

   First step: Cook Collards and let set

2. 2

   Mix filling ingredients to put in each collard. Place in the middle. If the collard stem is very hard; cut it out. Fold the right side over the filling and then the left side and then roll from the bottom to the top of the leaf and secure with 2 toothpicks. Place in shallow baking dish lined with enchilada sauce.

3. 3

   Place rolled up collards in the dish lined with a bit of the enchilada sauce and then cover with the rest of the sauce. Cover with foil and bake in about a 375 degree oven until hot. About 30 minutes.

4. 4

   Top with the shredded cheese and let it melt for 5 minutes in the oven. Then take it out to set a few minutes.

5. 5

   Serve on plate topped with room temperature Fage yogurt, chopped green onion, tomatoes and shredded lettuce.

No additional tips available.