After a food indulgent Labor Day weekend (God aren't Bar-B-Q's the best!), I felt it best to break out some healthy greens and team it with tasty grains. I love making these Collard Green Rolls, it's incredibly delicious and fast to make. Once the chicken broth releases it's aroma, even the pickiest eaters will wander in the kitchen out of curiosity.
Food Items Used:
Bunched Collard Green (8-10 leaves)
1/3 cup of your favorite salsa
2 cups of chicken broth
1 package of Seeds of Change Quinoa & Brown Rice (homemade rice can be used as well).
Start by boiling a big pot of water (fill it halfway) which will take about 8 to 10 minutes to boil. Meanwhile, cut and remove the rib/stems from the collards.
Once boiling, lower heat and submerge the leaves into the hot water for about 7 minutes. This will soften the leaves and make it easy for rolling later.
Remove one leaf at a time out of the pot and lay the wet leaves on top of a towel. Gather your rice and salsa and scoop one big spoonful (or two) of rice, a teaspoon of salsa and roll your collard leaf burrito style (fold sides first then roll up). Make sure it's nice and tucked. If you have left over rice dump it inside the saucepan.
Continue until all your leaves are rolled and place the stuffed collard green in a large saucepan. Pour the chicken broth and using low heat, cook for about 5 minutes or until you hear the broth boiling.
I cut up a leftover baked sweet potato into fries and used as my sides - YUM YUM! Enjoy!
*Side note: I've used homemade salsa and bruschetta in this recipe and both are great substitutes. Vegetarians can switch chicken broth to a veggie broth.