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Hello, foodies…

After two tasty pies (in honor of Sides and Pies month on In the Kitchen with David) it’s time for a savory side. And so this Wednesday, I bring you stuffed cabbage with a Southern twist: Risotto-Stuffed Collard Greens with Bacon!

Risotto-Stuffed Collard Greens and Bacon
Serves 10-12

This recipe is prepared with the Cook's Essentials® Color Smart Nonstick 10-Piece Aluminum Cookware Set (K39180).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Collard greens:

• 12 oz thick-cut bacon, diced


• 1 medium onion, diced


• 2 tsp minced garlic


• 2 cups Arborio rice


• 4-1/2 cups chicken broth, hot


• 1/2 cup Parmesan cheese


• 2 Tbsp butter


• 2 tsp chopped fresh thyme


• 1 tsp salt


• 1/2 tsp black pepper


• 1 lb collard greens, stalks removed

Sauce:

• 1 (8-oz) can tomato sauce


• 2 (14.5-oz) cans petite diced tomatoes


• 1 cup chicken broth


• 2 Tbsp red wine vinegar


• 1 tsp sugar


• 1 tsp dried oregano


• 1 tsp dried basil


• 1 tsp salt


• 1/2 tsp black pepper

Preparation:

1. Cook bacon over medium heat until it begins to crisp in a 4-quart sauté pan. Add the onion and garlic and sauté until onions are translucent. Add the rice and cook another minute. Ladle in 1/3 of the hot stock, bring the mixture to a simmer, and continuously stir until the stock is absorbed. Repeat with remaining stock. Stir in Parmesan, butter, thyme, salt, and pepper. Spread the risotto out on a baking sheet and refrigerate until chilled, about 30 minutes.


2. While the risotto is chilling, bring a large pot of water to a boil. Add half of the collards to the pot and cook for 1 minute. Remove the greens from the pot with tongs and place them into a dry bowl. Repeat with the remaining collards.


3. Combine all of the sauce ingredients in a separate bowl. Spread about 1/3 of the sauce on the bottom of a deep 9" x 13" baking dish.


4. Preheat the oven to 375°F. Working with one collard leaf at a time (or if small, two leaves overlapped) place about 1/4 cup of the risotto in the center of a leaf. Fold up the base of the leaf over the filling, fold in the edges, and roll it up tightly. Place the roll, seam-side-down in the baking dish. Repeat with the remaining leaves and risotto. Spoon the remaining sauce over the rolls. Cover and bake for 1 hour.

So now that you have a side, let’s explore the main course for your Thanksgiving table a little more. It’s time for more Turkey Talk! Today’s topic: how to pick the perfect size turkey.

If you fry your bird, you can make my Chicken Cordon Bleu Bites to munch on while the turkey rests. If you smoke your bird, you can also make my Baked Corn Casserole at the same time. The same day that you buy your turkey, why don’t you make your dessert? That’ll be one less thing you have to do on Thanksgiving. Might I suggest my Pumpkin Pie with Marshmallow Frosting?

Going back to our Stuffed Collard Greens recipe for a moment, tell me what’s your all-time favorite Turkey Day side for today’s blog question? Is it the stuffing? Green bean casserole? Candied sweet potatoes? I’ll see you Wednesday night at 8pm ET.

Keep it flavorful!
—David

P.S. Be sure to check out my Facebook page on Wednesday for an EXCLUSIVE opportunity to get Saturday’s Today’s Special Value®--a Keurig K40 Coffeemaker early! This machine is BRAND-NEW and comes with 48 K-Cup packs. The featured price is $89 and change. But, you can get it on 4 Easy Pays AND before everyone else. Don't miss it!