As promised yesterday, I’ve got an amazing recipe for you today from Nava Atlas’s Wild About Greens (to read my interview with Nava and learn more about the book, go here). But seems I got the name of the recipe wrong! The collard-wrapped enchiladas reminded me so much of my mum’s erstwhile cabbage rolls that I mistakenly labeled them “Collard Rolls.” We are obviously so accustomed to spicy foods in this house that I could make that mistake. While the enchiladas definitely aren’t “over-the-top” spicy, they are certainly more zippy than old-fashioned cabbage rolls!
Despite the long ingredient list, this is a recipe that’s easy to make. In fact, it’s one of my favorite kinds: to wit, the kind you dump into a casserole dish and pop in the oven, then forget about until it’s ready to eat.
I was in heaven going through Wild About Greens: I mean, it’s a whole book about GREENS!! From the useful info on basic preparation tips and health benefits of greens to the simple braises and sautés with an assortment of pick-as-you choose sauces (Sesame Ginger–mmm!), to greens with grains or pasta, to greens in soups and stews or greens in juices and smoothies–well, I love them all. If you love greens–or are just looking for more ways to incorporate them into your diet–you’ll love them, too. So don’t forget to check below the recipe and enter the giveaway, too!
Thanks again to Nava for the interview and for sharing this delectable recipe.
I’m linking this recipe to Amy’s Slightly Indulgent Tuesday.
Collard-Wrapped Yellow Rice & Black Bean Enchiladas
reprinted with permission from Wild About Greens
Large collard green leaves make amazing wrappers for grain and bean dishes. Yo can vary this recipe using other grains, such as quinoa or couscous.
8 to 10 large collard leaves
1 Tbsp (15 ml) extra virgin olive oil
1 medium onion, chopped
2 to 3 cloves garlic, minced
1 medum green or red bell pepper, finely diced
2 cups (240 ml) cooked brown rice or other grain of your choice
1 can black beans (15 to 16 ounces/500-600 ml), drained and rinsed
1 small fresh hot chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
1/4 cup (60 ml) minced fresh cilantro
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) dried oregano
1/4 tsp (1 ml) ground turmeric
salt and freshly ground pepper, to taste
1 cup (240 ml) store-bought salsa (I used this brand)
1 cup (240 ml) tomato sauce
Preheat oven to 375 F (190 C).
Cut the stems from the bottom of the collard leaves. Lay them, one at a time, on a cutting board, with the protruding side of the stem facing up. Using a sharp knife, skim off part of the stem so that it is flatter. Rinse the leaves.
Bring a generous amount of water to a boil in a 4-quart (about 4 L) soup pot. Immerse the collard greens int he water and simmer steadily for 3 minutes. Drain the leaves and let them rest in a colander.
Heat the oil in a skillet. Add the onion and sauté until it’s translucent. Add the garlic and bell pepper and continue to sauté until the mixture is golden.
Add the rice, beans, chili pepper, cilantro, and seasonings. Cook over medium heat until the mixture is well heated through, about 5 minutes.
In a small mixing bowl, combine the salsa and tomato sauce and stir together. Pour half of this sauce evenly over the bottom of a shallow 9×13 inch (23×33 cm) baking dish.
To assemble, arrange 1/3 to 1/2 cup (80-120 ml) of the rice mixture on each collard leaf (depending on the size; after doing one, you’ll get a sense of how much filling fits comfortably inside each leaf). Fold the bottom of the leaf over the filling, then fold each side toward the middle, and roll like a burrito.
Arrange each roll in the casserole dish, and once they’re all in, spoon the remaining sauce over them. Cover the casserole dish with foil.
Bake 40-45 minutes, or until a fork can be easily inserted into one of the rolls. Serve at once. Makes 8 to 10 generous rolls, 1 or 2 per serving. May be frozen.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”
© Ricki Heller, Diet, Dessert and Dogs
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]