Kardea Brown’s Collard Green Stuffed Shells | Delicious Miss Brown | Food Network

Jumbo pasta shells are stuffed with a creamy collard green mixture and meaty tomato gravy, sprinkled with cheese and then baked up to bubbly perfection. It’s great as a one-dish meal!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Collard Green Stuffed Shells
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 55 min
Active: 1 hr
Yield: 6 to 8 servings

Ingredients

Stuffed Shells:
Nonstick cooking spray, for the baking dish
One 12-ounce package jumbo pasta shells
1/2 teaspoon kosher salt, plus more for the pasta water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 3/4 cups heavy cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
4 cups shredded collards, blanched and squeezed dry
1 pound ground chuck (80/20)
One 8-ounce package ground country sausage
2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 cloves garlic, minced
1 Vidalia onion, finely diced
2 cups shredded Asiago cheese

Tomato Gravy:
1/2 cup dry white wine
One 28-ounce can crushed tomatoes
1/2 cup chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch granulated sugar

Miss Brown’s House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions

For the stuffed shells: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

Cook the pasta shells in salted water to al dente according to the package directions. Drain and set aside.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture smells nutty. Stir in the heavy cream, salt, pepper and garlic powder. Cook until thickened, 3 to 5 minutes. Stir in the collards. Set aside.

Cook the ground beef, sausage, House Seasoning, garlic and onion in a large skillet over medium-high heat until the meat crumbles and is no longer pink. Remove the meat mixture with a slotted spoon to a bowl, reserving the drippings in the skillet.

For the tomato gravy: Deglaze the drippings in the skillet with the wine. Stir in the crushed tomatoes and broth and simmer until the sauce is thickened, about 5 minutes. Season with the salt, pepper and sugar.

Return the meat mixture to the skillet and stir until combined.

Spoon some of the meat gravy on the bottom of the prepared baking dish.

Arrange the shells in the baking dish. Stuff the shells with the meat gravy and top evenly with the creamed collards. Sprinkle with the cheese. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover, then increase the oven temperature to 375 degrees F and bake until the cheese is melted, 10 to 12 more minutes.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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Kardea Brown’s Collard Green Stuffed Shells | Delicious Miss Brown | Food Network

now I am making my collard green stuffed
shelves I’ve had some pasta shelves that
I cooked until it was Al Dente they just
about 7 minutes you’re probably
wondering how I got this idea of collard
greens and pasta well one day I thought
about making lasaga for Brian but he’s
like I just don’t want to your typical
lasagna can you do something different
had some collar greens in the fridge
that I really needed to get rid of so I
thought about it why not make a um
southern style lasagna Brian loved so
for his birthday I’m going to do
something a little different instead of
making lasagna I’m stuffing it into
shells now I am making the bashel so I’m
melting 2 tbspoon of butter unsalted and
I’m going to also add my 2 tbspoon of
flour to help thicken the sauce
okay now I’m going to slowly pour in my
heavy cream and that’s 2 and 3/4 cups of
heavy cream and as it starts to heat
it’s going to start to thicken up going
to season this as well a few pinches of
salt and freshly cracked black
pepper my bashal has thickened up now
I’m going to add my
collards all right just give it a taste
make sure I don’t need to add any more
seasoning to
it that is delicious all right so I’m
going to let that cool I’ve already
diced one vialia onion I’ve diced it
pretty fine now I’m going to dice two
cloves of garlic so I like using a
vadalia onion because it’s a little
sweeter than your your standard yellow
onion they’re plentiful down here in the
S so I love using vadalia onions all
right so I’ve minced my garlic
now I am going to move my cream of
collards out of the way bring another
pot over
here
[Music]
I’m going to add a little olive oil so
nothing sticks now I’m going to add my
onions and garlic and get it sauteed
down add a little salt to help bring out
some of that moisture it’s like this if
I’m at someone’s house or at a
restaurant and I smell the smell of like
onions and garlic cooking I don’t care
what you’re cooking I want a
plate there is all of this flavor at the
bottom of this pan so I need to bring it
up now I have some white wine that I
like to use
use okay so now that most of that
alcohol is kind of cooked out I’m going
to add my meat I have a pound of 8020
beef that’s 80% meat 20% fat fat equals
flavor I have about 8 oz or about a half
a pound of country sausage now that’s my
little Southern Twist on there is adding
the country sausage and the collard
greens so country sausage is seasoned
ground pork also commonly called
breakfast sausage I like to also add in
about a tablespoon of my house seasoning
now that’s garlic powder onion powder
salt pepper and a little bit of
paprika ran is going to enjoy
this now I am making a meat sauce so of
course you got to have some crushed
tomatoes and so this is something that I
like to do and this is what my mom has
always done is ADD a little sugar to
help balance out the acidity and then
I’m also going to add a half a cup of
chicken broth so I’m G to let this
simmer for about 20 minutes until it
gets nice and thick now the longer you
let it simmer the more concentrated that
flavor gets so you can do it a little
longer but Brian is not going to be out
for too long so 20 minutes will do for
me all right that looks good and it’s
starting to thicken up I’m going to turn
the heat off I have my 9×13 dish here
that I have sprayed with a little
nonstick so this is how I’m going to do
this
I have my meat gravy
here put a little bit at the bottom
first just kind of like you do a lasagna
so your pasta shells don’t stick to your
pan take a little bit of that tomato
sauce stuff it into the
shell and line them
[Music]
up what I’m going to do next is just get
my cream of collard and just spoon it on
top and don’t skimp with this just put
it all on top this just the more the
merrier now I’m going to take some of
this asiago cheese spread that Asiago on
top cover
[Music]
this all right 350
covered for 30
minutes it’s going to be all bubbly and
brown on top
I’m hungry I’m hungry right
now I’m going to uncover them and crank
the oven up to 375 so I can really get
the party
started all right I can smell those
stuff shells in there I’m pretty sure
they
are yeah baby these are done look at
that look how beautifully torched and
Brown These stuffed shells are m
look at all that bubbling
sauce