Salsa Stuffed Collard Greens

Preheat oven to 350 degrees F.

Thoroughly wash collard leaves and gently shake off excess water. Lay leaves flat to cut out bottom portion of center vein, do not cut leaves in half, keep leaves whole.

Place leaves, 4 at a time in boiling water and cook until soft, about 5 minutes per batch. Repeat until all leaves are cooked.

In a large skillet, cook the ground beef, onion and celery together until beef is done and the onions are soft. Drain fat and then stir in the rice, taco seasoning and half the salsa. Add salt to taste. Mix well.

Spread one cooked collard leaf flat and place approximately 1/2 half cup of filling on the leaf, spreading evenly.

Fold left and right sides of the leaf in about 1 inch. Starting at the unfolded end of the leaf, roll up the leaf, enclosing the beef mixture. Repeat until leaves are all filled.

Place stuffed leaves in a buttered 3 quart baking dish and cover with remaining two cups of salsa. Bake uncovered for 20 minutes.

Top with Monterey Jack cheese and bake 5 more minutes. Serve hot.