BBQ Collard Greens with Wild Rice. So this was my big hit last night. Elijah even ate some of the collards (we were careful not to look at him, just in case we jinxed it). I know what you're thinking too. Either- what the heck are collard greens or, the only way they should be eaten is boiled with ham hocks and enough salt to preserve your insides. Trust me. Try this. :)
Stuffed BBQ Collard Greens
12 large collard leaves
1 Tbs. canola oil
8 oz. baby portobello mushrooms, thinly sliced
4 c. chopped collard greens
15 oz. black-eyed peas, drained and rinsed
3 c. BBQ sauce (I used a lot less but this is what the recipe called for)
Bring a large pot of water to a boil. Submerge large collard leaves, cover and steam 6 minutes or until tender. Take them out of the water and set aside to cool. Meanwhile, saute mushrooms in oil over medium heat for 5 minutes. Add chopped collards. Cook 7-10 minutes or until the moisture is cooked off. Add black-eyed peas and cook through. Pour on 2 c. of BBQ sauce and cook 5 minutes. Lay out your large collard leaves and roll 2 Tbs. of the black-eyed peas mixture into the leaf. Tuck corners under. Pour remaining BBQ sauce over. Serve with steamed wild rice or your choice of carbs. Enjoy!!
From the cookbook Veganomicon
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