Collard wrapsPosted: March 28, 2013
I will start off by saying that I’m loving the free wi-fi on the Bolt Bus! I am currently en route to the Seattle region to visit my aunt (the one who inquired about chickpeas if you remember that post) and family for the Easter weekend. I thought I would kill the hour bus ride to the border by blogging about collard greens.
Not sure what to do with collard greens? I have the perfect solution. My best-friend-for-life Katie and I made this great discovery a while back and have been raving about it ever since. Think warm mexican flavours wrapped in a lush green leaf. Not only is this recipe delicious and easy but also so healthy!
Here’s how to do it:
For the mexican style filling:
1 tbsp olive oil
1 cup cooked quinoa (1/2 cup uncooked)
1 sweet potato
1 red pepper, chopped
5 or 6 mushrooms, chopped
1 cup black beans (you can use canned, but I used ones that I had cooked previously and stored in the freezer)
2 fresh tomatoes, chopped (if you don’t have fresh tomatoes on hand, I have also gotten away with using 1/3 cup crushed tomatoes from a jar or can to add a bit of moisture)
2 tsp ground cumin
1/4 tsp cayenne pepper or red chili flakes
hand ful chopped spinach or kale (optional)
salt and pepper to taste
*feel free to add 1/2 a chopped onion and 1 or 2 diced garlic cloves to this, I have been omitting those ingredients for my own cooking lately due to some food sensitivities, but it would definitely enhance the flavour.
For the wraps:
5 or 6 fresh and LARGE collard leaves (the bigger the better!)
large bowl full of boiling water
paper towel or clean kitchen towel for blotting
1. Bake sweet potato in a 450F oven, until a fork pokes through easily, about 20 minutes. Allow to cool and chop into bite sized cubes. Don’t worry if it gets mushy, thats exactly what it is supposed to do, set aside.
2. Meanwhile, on medium heat, saute the red pepper, mushrooms, beans, tomatoes, spices and optional greens with olive oil until veggies are tender, about 5-7 minutes. Add sweet potato and quinoa, stir and let flavours meld for 5 minutes on low heat. This should reach a burrito-type consistency aka a little mushy. Add more spice if necessary. If it looks a bit dry, add more tomato or a bit of water.
3. Prepare the collard leaves by washing them in cold water and cutting the end of the stem off leaving you with an oval leaf. Then slice the centre stem at the base of the leaf length wise. Think of it as “shaving” off a little bulk from the stem, remember your not cutting the whole stem out just thinning it down. Once the leaves are prepared, fill a large bowl with boiling water and soak the leaves for 45 seconds and remove. Rinse in cold water, blot dry and set out to cool. Note that if you leave them in for longer than a few minutes the leaves run the risk of getting bitter.
4. Next, place some of your filling in the open wrap and roll it up as you would a burrito. I find it helps to not over fill them and fold in both ends to make it easier to roll up. Enjoy!!
You can also try the lime vinaigrette from this recipe as a condiment which is the recipe that inspired this collard adventure.
Feel free to experiment with other filling ingredients and leave a comment below with your creations! I’m always looking for ways to invent new recipes or adapt one’s I already have.