Collard Rolls
4

Serves 4

Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice.

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    Ingredients: 
    • 2 bunches collard greens
    • 1/3 cup orange juice
    • 3 tablespoons tahini
    • 1 clove garlic, minced
    • 2 cups cooked brown rice
    • 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
    • 1 red bell pepper, finely chopped
    • 2 teaspoons toasted sesame seeds
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    Method: 

    Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 5 minutes or until just tender. Gently remove leaves from water and drain in a colander. Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

    In a large bowl, whisk together orange juice, tahini and garlic. Add chopped collards, rice, beans, bell pepper and sesame seeds. You will have about 4 cups mixture. Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling and serve.

    Nutritional Info: 
    Per Serving:Serving size: 3 rolls, 360 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 65mg sodium, 58g carbohydrate (15g dietary fiber, 4g sugar), 16g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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