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1
Prepare the stuffed collards.
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2
Preheat oven to 375 degrees F.
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3
Wash collard leaves and trim stems.
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4
Dice stems and set aside.
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5
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat.
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6
Add diced onions, and garlic, saute until onions become translucent, 4-5 minutes.
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7
Add bell peppers, corn, dry herbs, and spices.
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8
Cook 2-3 minutes more to rehydrate herbs bringing out their essential oils and flavors.
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9
Add 1/4 cup of the canned diced tomatoes, cook 5 minutes more.
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10
Remove from heat, and stir in cooked quinoa, crawfish and green onions.
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11
Season with salt and pepper to taste.
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12
Pat blanched collard leaves dry, lay each leaf flat on a clean surface and spoon 1/4 cup of the crawfish mixture into the center of each leaf.
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13
Fold in sides, and roll leaf up to form a package.
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14
Repeat with remaining leaves.
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15
Place leaves in a 9X11-inch casserole, top with reaming diced tomatoes, drizzle with olive oil , salt, pepper.
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16
Cover casserole tightly with Reynolds Wrap Aluminum Foil and bake for 20-30 minutes.
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17
Remove from oven and serve over bean stew (recipe follows).
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18
White Bean Stew:.
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19
Saute bacon in a medium sauce-pan over medium-high heat until crispy.
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20
Drain some of the fat leaving 2 tablespoons in the pan and add the next 8 ingredients and saute 5-6 minutes until softened.
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21
Stir in the next 5 ingredients, lower heat and simmer 15 minutes.
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22
Season with salt and pepper according to your personal taste, add cayenne for a touch of heat.
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23
Portion stew within four bowls, top with two stuffed collards and drippings from casserole dish.
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24
Enjoy!
