Sunday Dinner-Slow Cooker Stuffed Collard Greens 2

Hello from up North!  

Tonight we are taking our Sunday Dinner on the road.  The Bucks and the Andersons enjoyed a busy and fun-filled day up in the North Conway area.  With a little bit of planning and forethought, we were able to have a deliciously fresh Springdell meal waiting for us at the end of the day!  Here’s how it all happened…

Having a Friday CSA pickup day worked out well this week as I was able to prep and pack it all up for traveling.  In the Friday swap box at the farm, I found a bunch of collard greens that someone had left behind.  Along with the bunch in my sharebox, I knew I’d be in business for an easy and tasty meal.  I boiled the 2 bunches of greens for about 10 minutes before immersing them in ice water, then draining and sealing them in a bag for travel.  


I cooked up 2 cups of jasmine rice while blanching the collard greens (any rice you prefer is fine).  After planning out a few other potential meals for the week, I grabbed some ingredients, including the entire weekly sharebox contents, and headed North with the Family.

Early this morning we arrived at our North Conway condo and I got cooking.  I mixed the 2 cups of the cooked rice with 2 pounds of Springdell ground beef, 2 eggs, about 1/2 cup of milk, 1/2 cup of finely diced onion.image

Removing the tough stems from the collards is important when making rolls.  Even after a relatively long blanching and overnight stay in a freezer bag, the stems make a leaf really hard to roll.  The stems are simple to remove, just close the stem gap before rolling the leaf.  (Please feel free to check out Nana’s Cabbage Roll Recipe for more on rolling technique.)  The stems are delicious in this recipe too, so don’t throw them away!  I spread them out in the bottom of the slow cooker before I started layering my cabbage rolls.  (Please note-you need a large slow cooker to make this recipe, but you can halve the recipe pretty easily).

The sauce was a quart of last summer’s tomatoes, 2 tablespoons of brown sugar, 2 tablespoons of lemon juice, and 1 tablespoon of Worcestershire sauce, and a teaspoon of cider vinegar.  After combining these ingredients, the mixture went over the rolls.  imageEight hours on low in the slow cooker and we were ready to roll!  imageWe enjoyed the rolls with a fresh and simple chilled cucumber mint basil soup starter.  

imageA simple tomato basil purée was drizzled over lettuce and fresh local mozzarella from The Mozzarella House (have you tried this amazing stuff?!?! If not, do pick some up at the farmstand, it’s amazing.)  

We had a homemade roasted garlic and chive dip that was a great conduit for the enjoyment of fresh Springdeell veggies.imageFreshly whipped cream and berries sealed the dessert deal.  The photo didn’t come out but no worries, I’ll make berries and cream again.

After a long adventurous vacation day, and a good meal with great friends, and bedtime for the kids, Sarah and I are hunkered down watching… a cooking show.  Go figure.

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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2 thoughts on “Sunday Dinner-Slow Cooker Stuffed Collard Greens

    • Jess Post author

      Awesome, Holly! I made a couple of edits when I woke up this morning (just to include throwing in the stems-and also that you can easily halve the recipe and just use 1 bunch of collards, etc.) Another recommended variation is 1 pound of ground beef, one pound of ground pork (when I was making this, I had no pork on-hand so I went all beef and missed the pork a little).
      I plan to “officially” post the cucumber soup recipe on Wednesday in the “Honorable Mentions” post(as this post was getting a bit long), but in case you make it before then, here it is:
      1 cup sour cream, 1/2 cup fresh basil, 1/2 cup fresh mint, 1/4 fresh scallion, 1 cup water, 1 cuke peeled and chopped (pick one with small seeds if you can), 1 tbsp lemon juice, 1/2 tsp hot sauce (I used a dash of habanero). Purée herbs, scallion and sour cream but in a blender then add the cuke and pulse until just combined. Stir in the lemon juice and hot sauce, use salt to taste, and chill for at least a few hours, enjoy the same day for best flavor. This recipe is courtesy of a friend of Fat Moon Farm.

      If you make these please feel free to share what you like or didn’t like, or any adaptations you might recommend for the next Springdellians that try it! Thanks for reading! 🙂