Kardea Brown’s Collard Green Stuffed Shells

Name: Kardea Brown’s Collard Green Stuffed Shells
Total time: 90 min
Ingredients: 1 Pasta shell; 4 tsp Salt; 2 tbsp Butter; 2 tbsp Flour; 2 ¾ cups Heavy cream; 4 tsp Black pepper, ground; 3 ¼ tsp Garlic powder; 4 cups Shredded collards, blanched and squeezed dry; 1 lb Ground beef; 1 Sausage, ground; 2 tsp Miss Brown’s House Seasoning, recipe follows; 2 cloves Garlic, minced; 1 Onion, finely diced; 2 cups Asiago cheese, shredded; ½ cups White wine; 1 Tomato, crushed; ½ cups Chicken broth; Sugar; 1 tbsp Onion powder; 1 tbsp Paprika

By Food Network · 90 min

Ingredients

Pasta shell1
Salt4 tsp
Butter2 tbsp
Flour2 tbsp
Heavy cream2 ¾ cups
Black pepper · ground4 tsp
Garlic powder3 ¼ tsp
Shredded collards · blanched and squeezed dry4 cups
Ground beef1 lb
Sausage · ground1
Miss Brown’s House Seasoning · recipe follows2 tsp
Garlic · minced2 cloves
Onion · finely diced1
Asiago cheese · shredded2 cups
White wine½ cups
Tomato · crushed1
Chicken broth½ cups
Sugar
Onion powder1 tbsp
Paprika1 tbsp

Instructions

Heat the oven to 350°F (175°C) and spray a 9-by-13-inch baking dish with cooking spray.
Boil the shells in salted water until al dente, following the package directions. Drain and set aside.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until it smells nutty. Stir in the cream, salt, pepper and garlic powder, and cook 3 to 5 minutes until thickened. Stir in the collards and set aside.
In a large skillet over medium-high heat, cook the chuck, sausage, House Seasoning, garlic and onion until the meat crumbles and has no pink left. Scoop the meat out with a slotted spoon into a bowl, keeping the drippings in the skillet.
For the tomato gravy, pour the wine into the skillet to lift up the drippings. Add the crushed tomatoes and broth and simmer about 5 minutes until thickened. Season with the salt, pepper and sugar.
Return the meat to the skillet and stir to combine.
Spread a spoonful of the meat gravy over the bottom of the baking dish. Fill each shell with the meat gravy, set them in the dish, spoon the creamed collards over the top and sprinkle with the cheese.
Cover with foil and bake 30 minutes. Uncover, raise the oven to 375°F (190°C) and bake 10 to 12 more minutes, until the cheese has melted.

Summarized from Food Network's video. Watch it for the details.

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