Last night I thought up a new recipe, inspired by my farmer’s market outing. It turned out so good, so I thought I’d share it! Best of all, it’s easily adaptable for virtually any diet – vegan, paleo, gluten free.
Several large collard leaves
Chili – I used some leftover black bean chili I had*
Tomato or spaghetti sauce – I used some homemade sauce I had
*Recipe at the bottom, if you want it
Start by warming the oven to 350°. Add a little bit of your sauce to the bottom of a casserole dish.
Spoon some of your chili into a collard leaf. I found I was able to more easily fold the leaf up with a chunk of the tough middle steam removed. Now, I found several recipes online that involved stuffing collard with rice or sausage. I think there are many possibilities here. My black bean and vegetable chili turned out perfectly with the collard!
Once they are rolled up, spoon some sauce over the collard rolls.
If you want to keep the leaves really soft, I’d cover with foil. I didn’t use foil and the edges ended up almost like a paper consistency, which I enjoyed. I cooked mine for 25 minutes, but you might cook yours more if you’ve included uncooked ingredients.
PS If you want a fabulous chili to stuff your collard leaves with, I have one!
1/2 cup mushrooms, chopped
2 small carrots, sliced into thin rounds
1 rib celery, chopped
1 onion, chopped
1 clove garlic, chopped
1/2 red bell pepper, chopped
2 cans kidney beans
1 can black beans
1 jar marinara sauce
1/2 cup broth (I used vegetable broth)
1/2 cup textured vegetable protein (TVP; found in bulk at Fred Meyer)
1 tsp oregano
1 1/2 tbsp chili powder
Salt & pepper, to taste
Saute the onion, carrot, celery and pepper in a touch of olive oil for a few minutes, until onion is translucent. Add garlic and sautee a minute more. Add the beans, marinara, and seasonings and simmer for about 20 minutes, until heated through. Add the 1/2 cup of broth and bring to boil. Turn heat off and add the TVP. Cover, and let sit 5 minutes. Done.