No photos for this recipe, but I wanted to share. I made meat-stuffed collards with my share this week, using a recipe I found in the CSA recipe group. You basically make a turkey meatloaf stuffing, wrap in the collard leaves, and stew it in a turmeric broth.
A few modifications:
- I used less ground turkey and doubled the amount of hot sausage. I was glad I did, because it gave a nice kick to an otherwise bland filling.
- I couldn’t find turmeric root, so I had to buy dried. (Side note: Turmeric stains everything, fingernails included! Beware!)
- Be sure and cut the ribs out further than you think you’ll need. I got lazy and didn’t cut as far us as I should, and I paid the price with some tough bits after cooking.