Stuffed Collards

Stuffed Collards

This stuffed collards recipe is so much yummier than the standard side dish.  Make it a meatless meal!

stuffed collards

Stuffed Collards

Ingredients
  

  • 1/3 cup freshly squeezed orange juice
  • 3 Tbsp. rice vinegar
  • 4 cloves garlic minced
  • 4 Tbsp tamari or soy sauce
  • 1 bunch collard greens about 12 leaves in large pieces, discarding stalks
  • 1 Tbsp. coconut oil
  • 1 pound meatless crumbles
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 1 jalapeño seeded and diced
  • 1 tsp. basil
  • 1 tsp. thyme
  • pepper to taste
  • 1 cup vegetable broth
  • 1/4 cup fresh parsley leaves chopped
  • 1 cup cooked brown rice or wild rice, or quinoa

Instructions
 

  • In a large bowl, combine the orange juice, rice vinegar, 1 clove garlic, and 3 tablespoonfuls of the tamari or soy sauce and mix until combined. Add the collard greens and mix until well coated. Set aside until the collards begin to break down, about 5 minutes, then carefully transfer the leaves to a baking sheet lined with paper towels.
  • Heat the oil over medium heat in a heavy-bottomed pan.
  • Add the meatless crumbles, remaining garlic and tamari & the onion, celery, carrots, jalapeño, basil, thyme, and pepper. Cook for about 3 minutes.
  • Add the vegetable broth and mix well. Stir in the parsley and rice and simmer until the broth is reduced and excess moisture has been absorbed.
  • Arrange a collard leaf on a work surface and top with ⅓ cup of the prepared filling.
  • Roll up the leaf, starting with a long edge, and tuck in the ends, like a burrito.
  • Repeat with the remaining collard leaves, serve, and enjoy!

Notes

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