Back to Collards - Lasagna

Recently I had the opportunity to learn how to use collards as a substitute for pasta noodles. Imagine using the large collard leaves instead of lasagna noodles in good old fashioned lasagna, or as an alternate to grape leaves as in dolmas.

The key to using the collards is to steam or poach them first. Trim the hard stem off the bottom of the leaf and rinse the leaves of any sand or dust. Set them aside. Half fill a skillet with water and place it on the stove. Bring the water to a simmer over medium heat and slip a collard leaf into the water. Allow it to soften for about 1-2 minutes, depending on the size of the leaf. Remove the leaf from the water and place it on a plate to cool.

Once you have cooked a bunch of collard leaves, now you can use them in your recipes. I typically halve each leaf and get two “pasta noodles” or “grape leaves” out of each collard leaf.  To make this vegetarian, swap out the turkey meat with tofu or chopped steamed veggies such as zucchini, fennel, cauliflower, leeks, root vegetables, or whatever you like!

Easy Collard Lasagna

serves:  6-8                    prep time: 30 minutes

One bunch of collards, stems removed, poached and halved (see instructions above)
Olive oil
One onion, chopped
Two cloves garlic, minced
One package of ground turkey meat
Large pinches of dried thyme, oregano, basil, and marjoram
Sea salt and ground black pepper to taste
One jar of organic marinara sauce
One small container of low-fat ricotta
One 8-ounce package of grated mozzarella
2 ounces grated Parmesan cheese

In a large skillet, add a splash of olive oil and set the stove top heat on medium. Add the chopped onion and minced garlic and cook for 30 seconds. Add the ground turkey meat and stir to break up the large pieces. Add the spices, sea salt and pepper and cook until the onions are soft and the meat is no longer pink.

In a 9 x 13” baking dish, spoon a couple tablespoons of marinara sauce on the bottom on the pan. Layer collard leaf halves to cover the bottom of the dish and sauce. Spread half of the cooked turkey mixture over the leaves, half of the ricotta in small spoonfuls dropped over the turkey, 1/3 of the mozzarella, and 1/3 of the marinara sauce over the other ingredients. Add another layer of the collard leaves, the rest of the turkey meat, the rest of the ricotta, 1/3 of the mozzarella, and 1/3 of the marinara sauce. Add a final layer of collard leaves, the rest of the marinara sauce, the rest of the mozzarella cheese and top with the Parmesan cheese.

Bake at 350 degrees for about 50 minutes or until bubbly.

Serve with a fresh green house salad. Yum!

- Kim Fielding