Italian Style Collard Green Rollup
Chef
Ryan Elsey
Hospital
Trinity Health Ann Arbor
Prep time
45 minutes
Cook time
25 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
2 eggs
Zest of 1 lemon
15 ounces ricotta cheese
16 ounces mozzarella cheese
6 ounces Parmesan cheese
2 eggplants, medium dice
2 pints cherry tomatoes
2 zucchini
1 bunch kale
1 onion, medium dice
6 carrots, diced
2 cans San Marzano diced tomatoes
1 can tomato paste
1 bunch parsley
1 bunch basil
6 cloves garlic
1 cup white wine
2 ounces sugar
2 bunches collard greens
Zest of 1 lemon
15 ounces ricotta cheese
16 ounces mozzarella cheese
6 ounces Parmesan cheese
2 eggplants, medium dice
2 pints cherry tomatoes
2 zucchini
1 bunch kale
1 onion, medium dice
6 carrots, diced
2 cans San Marzano diced tomatoes
1 can tomato paste
1 bunch parsley
1 bunch basil
6 cloves garlic
1 cup white wine
2 ounces sugar
2 bunches collard greens
preparation
Instructions
1. Sweat onion and garlic. Add wine and reduce by half.
2. Add tomatoes and remaining marinara ingredients and simmer 1 hour.
3. Roast vegetables at 375 degrees for 15 minutes.
4. Steam collard greens 5 minutes and cool.
5. Mix ricotta filling ingredients.
6. Spread 3 ounces marinara on each leaf, add 4 ounces vegetables and 1 ounce ricotta mixture, then roll.
7. Bake at 350 degrees for 25 minutes and garnish with basil.
2. Add tomatoes and remaining marinara ingredients and simmer 1 hour.
3. Roast vegetables at 375 degrees for 15 minutes.
4. Steam collard greens 5 minutes and cool.
5. Mix ricotta filling ingredients.
6. Spread 3 ounces marinara on each leaf, add 4 ounces vegetables and 1 ounce ricotta mixture, then roll.
7. Bake at 350 degrees for 25 minutes and garnish with basil.
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