MEDITERRANEAN STUFFED COLLARD GREENS
Provided by Trisha Yearwood
Categories appetizer
Time 2h20m
Yield 12 stuffed collard greens
Number Of Ingredients 19
Steps:
- For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
- For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
- Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
- Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
- Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
- Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.
COLLARD GREEN WRAPS
Creamy hummus, crunchy bell pepper, and refreshing cucumber join tangy artichoke hearts and peppery arugula inside tender, blanched collard green leaves, resulting in fresh and flavorful veggie wraps that are perfect for a light lunch. Serve with chips on the side or even some lemon-garlic roasted potatoes or rice.
Provided by thymeforpineapple
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
- While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
- Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
- Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
- Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 26.9 g, Fat 7.3 g, Fiber 10.4 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 4972.2 mg, Sugar 3.7 g
MEDITERRANEAN COLLARD GREEN WRAPS
Add a new wrap recipe to your collection, and make these Mediterranean Collard Green Wraps. Cucumbers, Feta cheese and hummus help give these delicious collard green wraps a Mediterranean-style twist!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix water and vinegar in large bowl until blended. Add ice.
- Add collard green leaves to pan of boiling water; cook 30 sec. Drain. Immediately add leaves to vinegar mixture; let stand until cooled.
- Drain collard green leaves; pat dry with paper towels. Spread hummus down centers of leaves; top with cucumbers, carrots and cheese. Fold in opposite sides of each leaf, then roll up burrito style.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
COLLARD GREEN WRAPS
I don't remember where I found this recipe. I wanted to have something in the line of raw, so when I found this I knew it would be worth trying. I let the nuts soak for about 3 or 4 hours, then discarded the soak water.. When the almonds are nice and plump that's when they are ready to use. I also added a clove of garlic and a shallot to this, plus some mixed herbs, cumin and dried cilantro. I like my wraps spicy. I didn't have any green onion which are recommended to tie the wraps, nor did I have any tomato, so I shredded a couple of carrots and cut up part of a sweet bell pepper in strips. I put in two strips per wrap. I also blanched my collard green leaves in hot water for about a minute, just until they were soft enough to fold. After removing the leaves from the water, use a parring knife and remove the stem and the tough rib. Pat the leaves dry on both sides, then fill them. I served this with a lovely Tahini Sauce which I found on Zaar. It is recipe # 100728. I garnished the wraps with some freshly snipped garlic chives from my garden. I didn't include the 3 hour soak time for the nuts and sunflower seeds in the prep. time.
Provided by Chef Joey Z.
Categories Vegetable
Time 20m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Process everything but the green onions in the food processor.
- Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
- Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
- Bon Appetit!
Nutrition Facts : Calories 470.7, Fat 42.3, SaturatedFat 3.8, Sodium 105.1, Carbohydrate 16.6, Fiber 8.6, Sugar 4.2, Protein 14.6
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- Use a paring knife to shave off the thick part of the collard green stems. (See photo in the post above to see how to do this.)
- Lay out the collard leaves and spread 2 tablespoons (30 grams) cauliflower hummus on each, leaving a 1-inch (2.5 centimeter) border without it, so that it doesn't seep out. Top with cucumbers, bell peppers, red onions, tomatoes, and avocado, in that order. Place all the veggies lengthwise in the same direction, perpendicular to the length of the leaf.
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- Prepare the collard greens by rinsing the leaves and laying them in a stack near a cutting board. Trim the thick center stem out of each leaf, removing it about one third to halfway up the leaf.
- Place the collard greens in a pan of boiling water and blanch them for two minutes. Then transfer the leaves to an ice water bath to shock them. This stops the cooking process and prevents them from becoming wilted. Let them sit there for a minute or so and then transfer the leaves to a paper towel-lined plate or tray. Make sure to pat away as much excess water as possible from the leaves before assembling the wraps.
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