Project Collard Rolls

I remember the the first time I planted collards I thought LAME, they took forever and not much happened.  After finding out my daughter had a low hemoglobin last summer I decided to fill her with cast iron sauteed collards and planted them one more time thinking maybe something magical would happen.  I had heard a gal tell me at one of my playgroups that collards take over and I kinda went yeah right bahumbug because of my own experiences.  When we moved to Davis, Ca and I planted my collards for the 2nd time and the magic did happen.  Frankly too much magic because they were coming out of our ears joining the eggs that are sometimes in the front yard to take for free or per a small donation if ya want.

We have become a collard eating family with recipes ranging from cooked, raw to baked.  Here is one of our favorites!

• 2 bunches collard greens
• 1/3 lemon juice
• 3 tablespoons tahini, or just olive oil
• 1 clove garlic, minced 
• 1 tbs chopped sage 
• 1 small onion chopped
• 1 large diced tomato
• 2 cups cooked brown rice
• 1 (15 ounce) can no-salt-added black, rinsed and drained
• 1 red bell pepper, finely chopped
• 2 teaspoons toasted sesame seeds 
• 1 cup fresh corn 
• salt and pepper to taste
• and avocado diced if you are feeling sassy! 
• 2 teas nutritional yeast

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. Spread 6 collard leaves on a dishtowel lined cutting board to dry.
 
In a large bowl, whisk together lemon juice, tahini and garlic, sage, corn. Add chopped remaining collards, rice, beans, bell pepper, onion, tomatoes and sesame seeds.  I like fold in avocado and season now making sure mixture is divine for wrapping. 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. I like to sprinkle small amount of nutritional yeast on top when plating.  Repeat with remaining leaves and filling and serve.

Serves 6, and keeps for 2 days refrigerated and are super tasty reheated in oven or stove top as left overs!