Collard Rolls
- 2 bunches collard greens
- 1/3 cup orange juice
- 3 tablespoons tahini
- 1 clove garlic, finely chopped
- 2 cups cooked brown rice
- 1 (15.0-ounce) can no-salt-added adzuki beans, rinsed and drained
- 1 red bell pepper, finely chopped
- 2 teaspoons toasted sesame seeds
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.
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- 2 bunches collard greens
- 1/3 cup orange juice
- 3 tablespoons tahini
- 1 clove garlic, finely chopped
- 2 cups cooked brown rice
- 1 (15.0-ounce) can no-salt-added adzuki beans, rinsed and drained
- 1 red bell pepper, finely chopped
- 2 teaspoons toasted sesame seeds