Rice & Shiitake Filled Collard Rolls with Marinara Sauce
Sweet is probably not the word that comes to mind when you think of collard greens but when quickly blanched in a pot of salted, boiling water their sweetness emerges. To play up that quality, they are paired with fennel fronds and marinara sauce in this dish. The filling is bright and earthy to keep things balanced. Though the steps in the recipe might seem tedious the end result is well worth the effort! You can find this recipe over on the Loam Agronomics site.