Sausage stuffed Collard Greens

• 4 cloves garlic minced
• 1 small white onion chopped
• 1/3 cup parsley, fresh, chopped
• 1/2 cup chopped walnuts
• 1 tsp cumin ground
• 1/2 tsp Freshly ground chilis
• 2/3 cup broth (chicken or beef)
• 1.5 lb ground sausage
• 1 tsp grey salt
• 1 tsp freshly ground black pepper
• 1 tsp of freshly ground fennel seed

Process

1. Preheat oven to 390F.
2. Set a large pot of water to boil. Wash the collard greens and blanch them in the boiling water for 2 minutes. Remove them from the pot and transfer them immediately to a large bowl of ice cold water to stop the cooking.
3. Finely chop the onion, garlic and parsley and incorporate them to the ground sausage with the walnuts and spices. Season with salt and pepper.
4. Lay out 1 collard green on a board or a clean surface. Form a patty with 2 generous tablespoons of meat mixture and place it in the upper center of the leaf. Fold the sides of the leaf towards the center on top of the patty, fold over the top and roll into a small package. Repeat with each collard.
5. Gently place the stuffed collards in a baking dish, fill the bottom of the dish with the beef broth (it should come up to about 1/3 of the collards) and cover with aluminium foil. Cook for 30 minutes, then uncover and roast for 5 more minutes.