Collards

Directions

1. 1
   First step: Cook Collards and let set
2. 2
   Mix filling ingredients to put in each collard. Place in the middle. If the collard stem is very hard; cut it out. Fold the right side over the filling and then the left side and then roll from the bottom to the top of the leaf and secure with 2 toothpicks. Place in shallow baking dish lined with enchilada sauce.
3. 3
   Place rolled up collards in the dish lined with a bit of the enchilada sauce and then cover with the rest of the sauce. Cover with foil and bake in about a 375 degree oven until hot. About 30 minutes.
4. 4
   Top with the shredded cheese and let it melt for 5 minutes in the oven. Then take it out to set a few minutes.
5. 5
   Serve on plate topped with room temperature Fage yogurt, chopped green onion, tomatoes and shredded lettuce.