Collard Rolls with Boudin and Meyer Lemon Beurre Blanc

Collard Rolls with Boudin and Meyer Lemon Beurre Blanc

Time for the Greens!

Collards and boudin are a perfect choice for “cabbage rolls.” Cabbage would be too strong. And a sweet, tomato-based sauce wouldn’t do at all. Eliminating the usual baking makes this a super quick and easy meal. The Meyer lemon beurre blanc ties all the elements together. So we thought, and right we are, mon mari et moi.

They say that we in Acadiana have two ways of getting our boudin and boiled crawfish: the boudin must be around the corner, and the crawfish involves a major road trip. That was partially the case in our house … until a fateful trip to LSU one memorable and happy Sunday. We traveled a ways for both boudin and boiled crawfish (Hawks!), but the travel time has increased for the boudin.

Harris was returning the girl child to school, and the packed parking lot at their usual boudin stop in Krotz Springs sent them across the street to a place we’d passed by a hundred times: Kartchner’s Grocery and Specialty Meats. Shame on us! That first purchase of boudin and cracklins led to a ritual snacking stop to and from LSU. We bought deer sausage, duck-and-jalapeño sausage, house-made bacon and so much more—all of it superb.

And now that our girl has graduated, it’s a good 20 minutes from the house: good being the operative word. If you’re ever in the area, don’t miss this gem. Just watch your speedometer. The limit is 45 and getting caught going over will cost you a bundle for your delicious boudin.

Yield: 6

Author: Louisiana Supper Club

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Collard Rolls with Boudin and Meyer Lemon Beurre Blanc

Cabbage Rolls' South Louisiana Cousin.

prep time: cook time: total time:

ingredients:

• 12 large collard leaves tough stems removed, but keep leaves whole
• 2 lbs. boudin removed from casings
• 1 Meyer lemons or regular lemons, juiced
• 1/8 cup shallots sliced
• 1 stick unsalted butter chilled and cut into tablespoon-sized pieces
• salt, white pepper, cayenne to taste

instructions:

How to cook Collard Rolls with Boudin and Meyer Lemon Beurre Blanc

1. 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.
2. In a large pot outfitted with a steamer tray, put 1-inch of water. Remove boudin from casings and cut into 12 segments, total. Once the boudin is out of the casing, it’s easy to shape into logs. 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.
3. 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.
4. While the rolls steam, make the beurre blanc.
5. This might seem intimidating, but it’s actually very easy and you will love, love, love the results!
6. 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.
7. 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.
8. 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.
9. 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.
10. Back to the rolls: check temperature of filling by inserting the tip of a sharp paring knife into one of the rolls and touching the tip to your underlip. 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.
11. Nutritional information: This depends on your boudin and how much sauce you like, so it’s a wild card. But yummy and fun. And your friends and family will love it. Enjoy!!

Calories

387

Fat (grams)

24

Sat. Fat (grams)

13

Carbs (grams)

24

Fiber (grams)

2

Net carbs

23

Sugar (grams)

2

Protein (grams)

18

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“Yes there is cauliflower boudin. It is low carb and keto. ‘Nuf said.
”