Stuffed Collard Greens

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Stuffed Collard Greens 01-JUL-01 p. 46

6 Servings—Egg- & Diary-free

 

We stuffed collard greens to take advantage of their

high calcium content, but this ricotta-style tofu can

also be used as a filling for vegetable lasagna or

pasta shells. Select the largest collard leaves from

the bunch, and then trim according to recipe

directions.

 

6 large collard leaves

2 (15-oz.) pkgs. extra-firm tofu, drained and pressed

(see Kitchen Note)

1 & #8260;4 cup fresh lemon juice

2 Tbs. chickpea miso

2 Tbs. olive oil

2 tsp. minced garlic

1 & #8260;4 cup chopped fresh flat-leaf parsley

1.Preheat oven to 350 & #730;F. Grease a shallow 2-quart

baking dish. Bring large pot of water to a boil. Fill

large bowl with ice water and set aside.

2.When water boils, blanch collard leaves for 5

seconds. Remove leaves with slotted spoon and submerge

in ice water. Drain and set aside.

3.Place tofu in large bowl and mash with wooden spoon

until it breaks into small pieces. Add lemon juice and

miso and mix well.

4.In food processor, combine half of the tofu mixture,

oil, garlic, salt and pepper to taste. Process until

smooth and creamy.

5.Add pureed tofu to reserved crumbled tofu in bowl

and stir gently until blended. Stir in parsley.

6.Remove thick bottom stems from collard greens. Cut

at least an inch into leaves to remove thicker part of

stem. Place 1 & #8260;2 cup tofu mixture in center of

each leaf. Roll up leaves, folding in sides as you go.

Arrange in prepared dish, cover and bake 25 minutes.

Serve hot.

 

 

PER Serving: 132 CAL; 8 G PROT; 9 TOTAL FAT (1 SAT.

FAT); 7 G CARB.; CHOL; 264 MG SOD.; 2 FIBER

 

 

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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