Quinoa-Stuffed Collard Rolls
Collard greens are most commonly used in southern dishes. They’re generally cooked with bacon, ham, or some form of pork that lends saltiness and cuts the bitterness that’s inherent to this member of the cabbage family. The savory quinoa filling and rich, buttery flavor of the toasted pecans also helps disguise the bitterness of the greens—no pork required. You can save some time if you have large, pliable collard leaves that are flexible enough to roll without blanching. You can also choose to skip the step of baking the finished rolls if you want the benefit of eating the greens raw. Steaming in the oven just helps soften the collards a bit more and may make them more desirable for those who are still on the fence about these mysterious greens.
Ingrediënten
- 2½ cups vegetable broth divided
- 1 cup quinoa
- 1 bunch collard greens washed with stems removed
- ½ cup pecans
- 1 tablespoon grapeseed oil
- 1 small onion diced
- ¾ cup chopped mushrooms
- 2 carrots shredded
- 1 clove garlic
- 1 teaspoon ground sage
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
Instructies
- In a medium saucepan, add 2 cups of the broth and quinoa and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 20 minutes without stirring.
- Fluff with a fork and let cool for about 5 minutes.
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil.
- Add the collard greens and blanch for 2 minutes.
- Drain and rinse with cold water.
- Set aside.
- Place the pecans in a small dry sauté pan and toast over medium heat until they become aromatic and start to brown slightly.
- Coarsely chop the nuts.
- Heat the oil in a large sauté pan over medium heat.
- Add the onion and sauté until translucent.
- Add the mushrooms and sauté for 2 minutes.
- Add the carrots, garlic, sage, and oregano and sauté for 3 minutes.
- Stir in the quinoa, pecans, and salt.
- Place a generous scoop of filling onto a collard leaf.
- Roll the leaf burrito-style and place seam down in a square baking dish.
- Repeat until all the collards and filling have been used.
- Pour the remaining ½ cup broth over the rolls, cover with foil, and bake for 25 minutes.
Notes / Tips / Wine Advice:
Collard greens are right up there with kale when it comes to outstanding anti-inflammatory foods. They’re an excellent source of vitamin K, which directly regulates the body’s inflammatory response, as well as a good source of omega-3s.
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