Stuffed Collard Green Wraps

 Stuffed Collard Green Wraps ❤️ Collard greens are dark, leafy vegetables in the same cruciferous family as kale and cabbage. Like most leafy greens, they’re rich in vitamins and nutrients that support overall health and help protect the body against disease. Collard leaves can be enjoyed raw, or lightly steamed for a softer texture and milder flavor, making them a great wrap alternative. Fill them with whatever you like—I enjoy experimenting with different veggies, proteins, and sauces. The possibilities are truly endless.   

Stuffed Collard Green Wraps 

 

Ingredients:

½ cup red onion, diced 

½ cup red bell pepper, diced 

½ cup diced mushrooms

4 cloves garlic, minced

1 teaspoon smoked paprika 

½ teaspoon dried thyme 

¼ teaspoon cayenne pepper 

1 ½ cups cooked brown rice 

1 ½ cups cooked black-eyed peas

1 14.5 ounce can crushed tomatoes

8 collard green leaves

 

 

Directions:

1.     In Preheat oven to 350°F. 

2.   In a large skillet over medium heat, add the onion, red pepper, and garlic with a splash of water and cook for 3 minutes, or until softened. Stir in the diced mushrooms, smoked paprika, thyme, rosemary, cayenne pepper, and black pepper.

3.     Add the cooked brown rice, black-eyed peas, and just enough crushed tomatoes to make it a little saucy. Reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside.

4.     Place a collard leaf stem-side up on a cutting board. Using a sharp knife, carefully trim away as much of the thick center rib as possible without cutting through the leaf. Repeat with the remaining leaves. Steam the collard leaves for about 3 minutes, or until just tender.

5.     Spread half of the remaining crushed tomatoes evenly in the bottom of a large baking dish.

6.     Place a collard leaf flat and spoon the desired amount of the rice and bean mixture onto the center.     Roll the collard leaf up like a burrito, folding in the sides to keep the filling enclosed.  Repeat until all the collard rolls are assembled and placed seam-side down in the baking dish. Spoon the remaining crushed tomatoes over the rolls.

7.     Cover and bake for 45 minutes, or until the collard rolls are tender.