Collard Rolls

1. 1

   Set a large pot of salted water to boil. Prepare an ice bath in a large bowl (or for the lazy way out you can just rinse with cold water, but the color is most vibrant with the ice bath. Also, the work flows easier I find as my stove is a ways from the sink.

2. 2

   Drop washed leaves in a few at a time and blanch them for about 2-3 minutes. Immediately submerse in ice bath to stop cooking. When all are done, cut out the center rib to make two half leaves. Hang onto that pot of water on the stove!

3. 3

   Cook the quinoa in that pot of water you left on the stove for 12-15 minutes, or until done. Drain and reserve.

4. 4

   Preheat the oven to 350u00b0.

5. 5

   in a medium pan heat 1 tbs. of oil until hot and saute the pork (or mushrooms) until browned and liquid is cooked off. Remove from pan and reserve.

6. 6

   Add rest of oil to pan and saute the onion until translucent, then add garlic and cook stirring until fragrant. Add tomatoes and seasoning then return meat/mushrooms to pan and add quinoa. Stir to blend. Add seasoning and splash of sherry. If it seems too dry add a little water.

7. 7

   Build the rolls (see photos for help): Cut ends off leaves to make a rectangular shape. put a scant 1/4 c. of filling in the center. Fold in two side then roll up. Place seam side down on a plate. When all the rolls are done, place in a baking dish and pour tomato sauce around them.

8. 8

   Bake for 45 minutes. These freeze well and reheat nicely. Serve 4 each with a nice crusty bread and salad.

* Per serving · 4 servings · Values may vary.