Autumn Harvest Collard Green Rolls

1. 1

   Bring a large pot of water to a boil.

2. 2

   Remove and discard thick stems from collard greens and place leaves in boiling water.

3. 3

   Blanch for about 2 minutes or until just tender.

4. 4

   Gently remove leaves from water and drain in a colander.

5. 5

   In a large bowl, toss together wild rice, acorn squash, dried cranberry and pecans.

6. 6

   Season to taste with salt and pepper and set aside.

7. 7

   Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture, depending on the size of the leaf.

8. 8

   Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito.

9. 9

   Repeat with remaining leaves and filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.