Stuffed Collard Green Rolls

Directions

1. Heat the butter in a pot and sauté the onions until translucent. Add in the turkey, chicken stock, sugar, paprika. Bring to a boil, cover then let simmer for 1 ½ -2 hours or until the turkey meat falls off the bone. At the end, add in habanero sauce and apple cider vinegar. Taste and adjust seasoning as needed. Remove the turkey meat, shred and set aside
2. Heat the turkey broth until almost boiling. In a separate shallow pot, heat some olive oil and sauté the onion until translucent. Add in the arborio rice and cook for a few minutes, until toasted. Add in the white wine and cook until the liquid is absorbed. Slowly add in the turkey broth, one ladle at a time and waiting until the liquid is absorbed to add the next. Cook until the rice is al dente – not finished cooking. Stir in the shredded turkey meat and parmesan cheese. Taste and adjust seasoning as needed. Set aside to cool
3. Sautee the onion in olive oil until translucent. Add in the crushed tomatoes, oven roasted tomatoes and water. Bring to a simmer and add sugar and salt to taste. Allow to cook on medium low for 30 minutes. Blend with an immersion blender and adjust seasoning as needed
4. Remove the stem from the center of the collard greens. Wash the greens 5-6 times with salt or until the washing water is clear. Boil a pot of water and blanch the collards for 10-15 seconds or until bright green and softened. Immediately plunge in an ice bath and set aside. Dry with a towel. Place 3 tablespoons of the cooled risotto mixture in the center and roll running crosswise across leaf. Starting at the base where the stem was, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito. Arrange the rolls, seam side down, in the pot with the tomato sauce. Bring to a simmer then reduce the heat to low, cover and cook for 20-30 minutes. When finished, arrange on a plate with the tomato sauce