Tomato Chicken Stuffed Collard Green
 
Ingredients
  • Collard Greens, washed well- 6 leaves
For making Tomato Chicken
  • Chicken breasts, boneless and diced- 2 breasts
  • Oil- 3 tbsp
For marination
  • Chili powder- 1 tsp
  • Turmeric powder- 2 pinches
  • Coriander powder- 1 tsp
  • Cumin powder- ¼ tsp
  • Garam Masala- ½ tsp
  • Ground pepper- ½ tsp
  • Ginger- Garlic paste- 1 tsp
  • Lemon juice- 1 tbsp
  • Curry leaves- 1 sprig
  • Salt- to taste
For making tomato chicken
  • Oil- 1 tbsp
  • Onion, cut thin long- 3
  • Ginger- Garlic paste- 1tsp
  • Tomato chopped- 2
  • Tomato paste- 4 tbsp
  • Cilantro, chopped- 1 handful
  • Salt- to taste
Other ingredients
  • Salsa- 2 tbsp/ roll
  • Grated Parmesan cheese- 1 tbsp/roll
Instructions
  1. Wash the collard greens thoroughly under running water, chop off the long stem and keep aside.
  2. Marinate the chicken along with the above mentioned ingredients for marination, keep aside for 5 minutes.
  3. Place a large pan over medium heat, put the marinated chicken into the pan.
  4. Cover the pan and let the chicken cook well.
  5. When the water has dried up, add 3 tbsp oil to the cooked chicken and stir fry till it gets fried.
  6. Remove the fried chicken from the pan and keep aside.
  7. In the same pan, add 1 tbsp oil along with the onion and salt.
  8. Let the onion turn tender, add ginger-garlic paste and saute for a minute.
  9. Add the tomatoes and let it cook well.
  10. Add the tomato paste and combine everything well, cook for a few minutes.
  11. Now, add the fried chicken to the above mixture and cook for a couple of minutes.
  12. Finish it off with chopped cilantro.
  13. Remove from the flame and let cool down.
How to poach the Collard Greens
  1. Heat a large pan filled with water, let the water come to a boil.
  2. Dip the collard greens in the hot water, one at a time.
  3. Let it poach in the water for 3 minutes, the leaf will turn to dark green in color.
  4. Take the leaf out of the water and place it on a cutting board.
  5. Place a large spoonful of prepared tomato chicken on one side of the poached collard green.
  6. Tuck the sides in while rolling the leaf, keep aside.
Baking the Stuffed collard greens
  1. Top each of the stuffed collard greens with salsa and sprinkle grated parmesan cheese on it.
  2. Pre heat the oven to 350 F.
  3. Place the stuffed collard greens on a baking sheet lined with aluminum foil, greased with little oil.
  4. Bake it for 8 minutes.
  5. Remove from the oven and serve it on a plate.
Notes
Vegetarian version: You could make the stuffing with cauliflower or potato.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/tomato-chicken-stuffed-collard-green/