Cajun Collard Rolls with Brown Butter Sauce

Cajun Collard Rolls with Brown Butter Sauce 1 bunch of large collard greens 4 strips bacon, roughly chopped 1 lb. ground pork 1/2 large red bell pepper, diced finely 1/2 medium yellow onion, diced finely 1 large garlic clove, minced 1/4 teaspoon cayenne 3/4 teaspoon dried thyme 1 teaspoon sweet paprika 3/4 cup cooked rice 1/2 cup can diced tomatoes 2 t. apple cider vinegar salt & pepper 1/2 cup chicken broth Preheat oven to 375°. Rinse collards and cut out the thick stems. Blanch leaves in boiling water for 1-2 minutes until bright green and slightly softened. In a large skillet, render bacon over low-medium heat. Add peppers, onion and garlic; sauté until softened. Set aside. In the same pan, brown pork over medium heat; drain off excess fat. Return bacon and pepper mixture. Mix in cayenne, thyme, paprika, rice and tomatoes; cook for 5-7 minutes. Season with salt and pepper. Drizzle with apple cider vinegar. Place 1/2 to 3/4 cup of filling near top of each leaf. Fold top of leaf over filling and pull back gently so that the filling is snug and completely wrapped. Fold over the left and right sides of the leaf and roll down to the bottom of the leaf. Put into a 8x8 baking dish, seam side down. Repeat until all collard leaves are filled. Add broth to baking dish and cover with foil. Bake for 30 minutes. Drizzle with brown butter sauce. (Recipe follows) Brown Butter Sauce 2 stick butter 1 clove garlic, pressed or minced fine Heat a heavy skillet, over high heat, until extremely hot. Drop butter in skillet; shake skillet around to melt butter evenly. Allow to cook until butter begins to brown. Press garlic into skillet; stir. Cook until butter is golden brown.