Collard Rolls with Boudin and Meyer Lemon Beurre Blanc

Cabbage Rolls' South Louisiana Cousin: Easy boudin filled collard leaves with luscious Meyer Lemon Beurre Blanc.
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Collard Rolls with Boudin and Meyer Lemon Beurre Blanc
Iconic and delicious, boudin is not often a suppertime treat. But why not? And in this homage to cabbage rolls, boudin is wrapped in collard leaves and served with a Meyer lemon butter sauce. Super fast to make if you have a favorite boudin place nearby, and collard leaves are easier to work with than cabbage. If you (sadly) don't have access to Kartchner's in Krotz Springs, Louisiana, included is a recipe for making boudin yourself.
Collard Rolls with Boudin and Meyer Lemon Beurre Blanc
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Iconic and delicious, boudin is not often a suppertime treat. But why not? And in this homage to cabbage rolls, boudin is wrapped in collard leaves and served with a Meyer lemon butter sauce. Super fast to make if you have a favorite boudin place nearby, and collard leaves are easier to work with than cabbage. If you (sadly) don't have access to Kartchner's in Krotz Springs, Louisiana, included is a recipe for making boudin yourself.
Servings Prep Time Cook Time Passive Time
6servings 20minutes 15minutes 1hour
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 300 degrees F. In an oven-proof pot, place pork, liver, onion, green pepper, celery, garlic and seasonings. Add cool water to cover by 1 inch. Bring to boil over medium high heat. Stir, cover and place in oven. Cook for 2 hours or until meat is tender.
  2. Being sure to reserve the meat-cooking liquid, remove the meat and vegetables, draining well, onto a sheet pan and allow to cool.
  3. In batches, chop meat and vegetable mixture well and add to a large mixing bowl. Add cooked rice and green onions. Mix thoroughly. By small amounts, add reserved cooking liquid and mix, until the boudin holds together when you scoop up a handful and squeeze it gently. Chill in refrigerator 30 minutes or until ready to assemble collard rolls.
  4. Fill a large bowl with ice, water and a tablespoon of salt. Fill a large sauce pot three fourths full of water and bring to a boil over high heat. Add salt and collard leaves one at a time so they remain flat. Lower heat to brisk simmer and cook collards for 5 minutes. Remove collards to ice water, stirring gently. When cool, carefully remove leaves and drain.
  5. In a large pot outfitted with a steamer tray, put 1-inch of water. Shape boudin into 3-inch logs (or remove boudin from casings and cut into 3-inch segments. Starting at the stem end of a collard leaf, place boudin perpendicular to the leaf stem and roll up once, pull sides of leaf to the middle, overlapping the ends. Continue to roll until neat, tight package is created. Repeat with remaining collard leaves and boudin.
  6. Fill steamer liner or basket with collard rolls and place inside pot. Bring water to a boil making sure water does not touch the bottom of the collard rolls. Steam until heated through, 10-12 minutes. Check temperature of filling by inserting the tip of a sharp paring knife into one of the rolls and touching the tip to your lip. When it is hot enough, turn off burner and remove rolls carefully. The filling will be soft, so using a large slotted spoon or a spatula is better than tongs.
For the Meyer lemon beurre blanc
  1. Add lemon juice and shallots to a small sauce pan over medium heat. Reduce to about a tablespoon, 3-5 minutes. Remove the shallots draining well. Return reduced lemon juice to the pan.
  2. This sauce is about technique. In order to keep it from "breaking" or losing its creamy look and consistency, the sauce cannot get too warm. Add a tablespoon of butter and without a spoon, swirl the butter in the reduced lemon juice. Above the low heat of the burner, continue swirling the pan, lowering it to gain additional heat and removing it once the butter starts to melt. Do not place pan directly on the burner. Continue add the butter by the single tablespoons, swirling and lowering. After one stick of butter has been added, season with salt, white pepper and cayenne to taste. Taste for acidity level. This is very personal. Continue to add butter by the spoonful until the flavor is bright with lemon flavor, but not too tart for your taste. Remove pan to a back, unlit burner until the collard rolls are ready to serve. Don't worry if the beurre blanc becomes thickened and starts to congeal. The heat of the collard rolls will return it to sauce consistency. Note: If the sauce does break, don't fret about it. Tell your diners you are serving a broken beurre blanc. The flavor will still be delicious.
Recipe Notes

Nutrition Facts
Collard Rolls with Boudin and Meyer Lemon Beurre Blanc
Amount Per Serving
Calories 411 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 203mg 68%
Sodium 378mg 16%
Potassium 391mg 11%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 31g 62%
Vitamin A 173%
Vitamin C 17%
Calcium 3%
Iron 62%
* Percent Daily Values are based on a 2000 calorie diet.

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