Tuesday, September 7, 2010

Collard Green Rolls

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.

7 comments:

Anonymous said...

Looks delicious. I especially like the sweet potatoes, nice touch.

Anonymous said...

Didn't I try this once?? It was friggin goood!
So happy you posted it on here so I can use the site to make it myself at home!

-Ana

Anonymous said...

Gosh this looks so good! I am going to try this!

~April

2-12 said...

how do you keep the leaves from opening, tooth picks?

Noemi

Claudia said...

Noemi I rolled it like a burrito so it's nice and tucked. No, no toothpicks. :)

Anonymous said...

This looks great! I am definitely going to try this one.

Inspired by eRecipeCards said...

A great post...and indeed, i have been over indulging for a while lately!

BTW- I have my first giveaway contest today posted on my blog. Stop by if you are interested!

Dave