| 1. |
Wash fresh collard green leaves and remove hard stems leaving as much of the leaf in tact. Set aside. |
| 2. |
In large bowl, combine ground beef, uncooked rice, chopped onions, salt and pepper. |
| 3. |
Take about a handful of the meat mixture and place at the bottom of the collard leaf then roll. Fold the side in and continue to roll. Do this for each leaf. |
| 4. |
Place the hard stems from the collard green at the bottom of a deep pot then layer the rolls tightly. |
| 5. |
Fill the pot with water just to the top of the rolls. Add olive oil. |
| 6. |
Bring the pot to a boil for 5 minutes then reduce the heat to low and cook for about 40 minutes. |
