-
1
Preheat the oven to 350 degrees F.
-
2
To start the sauce: Saute the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes.
-
3
Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper.
-
4
Bring to a boil, then reduce the heat, and let simmer for 15 minutes, so all the flavors can build.
-
5
Set a large pot of water to boil.
-
6
Lay each collard leaf out on your work surface, and remove the tough large stem and center vein.
-
7
Dont cut the whole leaf in half; just cut out the toughest part of the stem in a V-shape.
-
8
Once the water is boiling, slip the collard leaves in and cook until tender, about 15 minutes.
-
9
Drain into a colander, and rinse with cold water to help stop the cooking.
-
10
While the sauce is simmering, begin the dirty-rice filling: Heat the oil in a heavy-bottomed saute pan set over medium-high heat.
-
11
Brown the sausage, breaking it up with a wooden spoon.
-
12
Once the sausage is browned, add the onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes more.
-
13
Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
-
14
Taste, and season with salt and pepper.
-
15
Lay out each cooked collard leaf and put 1/4 cup of the dirty rice in the center.
-
16
Fold both the sides into the center, and the top and bottom over the center.
-
17
Roll up into a cylindertightly, like a cigar or a small burrito.
-
18
If there happen to be any remaining leaves, you can chop them up and add to the sauce.
-
19
Pour a 1/2-inch layer of the sauce into a 13-by-9-inch casserole dish.
-
20
Arrange the collard rolls, seam sides down, on top of the sauce.
-
21
Pour the remaining sauce over the stuffed collards, and cover the pan with foil.
-
22
Bake in the preheated oven for 40 minutes.
-
23
Remove from the oven, and serve.
