Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, dirty rice collard rollups. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

In Louisiana, they cook dirty rice with parts of the chicken that are normally thrown away—the "dirty" color comes from liver and gizzards. You might also enjoy this Lentil Very Brown Rice recipe. Rice-filled vegetarian dolmades made with blanched collards instead of traditional.

Dirty rice collard rollups is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Dirty rice collard rollups is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Dirty rice collard rollups:

1. Make ready 1 bundle collards (about 12 big leafs)
2. Make ready 1 pound ground beef
3. Prepare 1 small onion
4. Take 1 1/2 cups cooked white rice
5. Take to taste Old Bay Hot
6. Get to taste Salt & Pepper
7. Get 2 cups beef broth if not using collard stock

A healthy and low carb alternative to the Cajun favorite. Easy to make and an inexpensive week night meal. Collard Greens meet Cabbage Rolls = Collard Green Roll Ups. Our weekly CSA box contents have really challenged my culinary You can use any kind of ground meat for these roll ups.

Steps to make Dirty rice collard rollups:

1. Cook rice. Set to the side and let cool.
2. While rice is cooling, wash your collards in cool water. You can either keep your collards whole, or if they're super big you can cut them in half. Either way you need leafs about the size of your hand. Make sure to cut stem off as well. I learned cutting the greens horizontally is better than how I cut mine in the pic.
3. Get a pot with the collard stock in it and set it to high until it starts to boil. If not using collard stock use salted water.
4. Blanch (boil) your greens for 2-3 minutes. Just enough to make them flexable.
5. After 2-3 minutes put your collards in ice cold water to stop the cooking process. I fill my sink up with water and transfer them from the boiling water to the sink with a wooden spoon.
6. In a heavy bottom nonstick pan brown your hamburger meat.
7. Cut up your onion and cook with the meat. DO NOT DRAIN MEAT!! Use about 3 tablespoons of Old Bay (I use a little more) and salt and pepper to season meat while its cooking.
8. When meat is browned pour in 1 cup of collard stock (or 1 cup beef broth) into the pan, fold in your rice and let cook down until the liquid is almost gone. About 10 minutes.
9. Spoon meat mixture into top part of collard leaf and roll up like a burrito. Place rolls in a 9x13 baking dish, seam sides down. If you have to double roll the wraps it's ok.
10. Continue until you either run out of mixture or collards. If you have left over mixture spoon it on top of rolls, if you have extra collards continue to cook them and use them as your "side".
11. Pour stock (or beef broth) into dish until the wraps are 1/3 way covered.
12. Cover tightly with foil and cook for 40 minutes on 350°.
13. After 40 minutes uncover and lightly salt top of rolls. Place back in oven uncovered for 10 minutes. Serve hot!

The rice in the mixture helps to loosen the meat so you don't end up with. This dirty rice gets its flavoring from chicken sausage, paprika, cayenne pepper, and even a poblano chile. Just add a serving of hot cornbread. Chef, cookbook author, and recipe developer Virginia Willis is a big proponent of collard greens and wonders why they haven't received the celebrity. When I get collards, they're usually given to me by someone who grew them in their own garden so I have to take extra care when cleaning them (it's not uncommon to find leaves, pine.

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