2 bunches Red Dog Collards/Chard/Kale
1 lb chorizo sausage
1 cup dry rice, cooked
1 1/2 to 2 cups marinara sauce
4 to 6 oz shredded cheddar cheese, divided

Prepare rice. Trim stems of collard/chard/kale leaves. If using collards or kale, boil a pot of water large enough to cover the greens. Drop the greens into boiling water and keep in the hot water until they are bright green and very soft. Remove from the water. Drain. (Chard does not need to be pre-cooked.)

Cook chorizo. Combine cooked rice and chorizo. Add about 1/2 cup to 3/4 cup shredded cheddar cheese. Lay out one collard/chard/kale leaf. Spoon 2 to 3 tablespoons or so of chorizo and rice and cheese onto the center of the leaf. Fold the sides over the filling and then fold over the ends so the filling is neatly contained inside. Place the filled packet seam side down in an 8×8 pan. Repeat for the remaining collards/chard/kale. Pack the stuffed packets together in the pan. Ladle 1 1/2 to 2 cups of your favorite marinara sauce over the stuffed leaves. Sprinkle with additional cheese. Bake at 350 degrees for 20 to 30 minutes.