repost - stuffed collards

[Guest guest]

please delete the previous post of the collards recipes. Keep the red pepper

sauce recipe but dumb the collards. I completely left out the paragraph about

how to boil water!

 

very detailed instructions. btw - scanning will crop letters near the binding.

 

 

* Exported from MasterCook *

 

Stuffed Collard Rolls with Roasted Red Pepper Sauce

 

Recipe By :NEW VEGAN by Lorna Sass

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Roasted Red Pepper Sauce (see recipe)

2 pounds collard greens (at least 25 leaves)

1 teaspoon salt -- plus more if needed

1 tablespoon vegetable oil

2 cups finely chopped leeks

2 teaspoons fennel seeds

3/4 cup finely diced celery

3/4 cup finely diced carrots

freshly ground black pepper

3 cups cooked pearl barley

2 cups cooked short-grain brown rice

or additional barley

2/3 cup hazelnuts -- toasted, coarsely chopped

1/2 tablespoon hazelnut oil -- plus more if needed

1/3 cup loosely packed chopped fresh dill

2 tablespoons fresh lemon juice -- plus 1 tablespoon (opt)

 

Prepare the roasted red pepper sauce and set aside.

 

Cut off the collard stems and trim any leaves that measure longer than 10 inches

from top to stem end. Thinly slice 1 cup of the stems and set aside. (Save

remaining stems for another use.)

 

Select a pot wide and deep enough to contain the collard leaves without bending

them too much. Fill it about halfway with water. Add 1/2 teaspoon of the salt.

Bring to a boil.

 

Press the collard leaves into the boiling water. If necessary, cook in two

batches. Cover and boil until just tender, 5 to 10 minutes. Test for doneness:

use scissors to snip off a small piece of leaf near the stem end; err on the

side of undercooking, as the leaves tear more easily of overcooked.

 

Drain the collar leaves in a colander set over a bowl, reserving the coking

broth. Set the collards under cold running water, gently turning them once or

twice, until they are thoroughly cooled. Set aside to drain.

 

Heat oil in the same pot. Add the leeks and cook over medium-high heat, stirring

often, until they wilt, about 3 mintues. Meanwhile crush the fennel seeds using

a mortar and pestle, or coarsely chop them with a chefs knife. Add the fennel

seeds, celery, carrot, reserved collard stems, 1/2 cup reserved collard broth,

the remaining 1/2 teaspoon salt, and pepper to taste. Cover and cook over

medium-high heat until the vegetables are tender but still firm, 8 to 10

minutes. Add more collard broth if the mixture becomes dry.

 

Using a blender or food processor, blend 1/2 cup of collard broth with 1 cup of

barley to create a coarse puree. Add the puree, remaining grains, hazelnuts,

hazelnut oil, and dill to the leek mixture. Season to taste with salt and pepper

and additional hazelnut oil, if needed. Stir in enough lemon juice to give a

distinct lemony edge.

 

To assemble the rolls: Set a collard leaf on a flat surface with the smoother

side up and the mid-rib running from left to right (i.e., horizontally). Patch

any tears with pieces of another leaf.

 

Mound 1/4 to 3/4 cup of the stuffing (depending upon the size of the leaf) just

below and along the full length of the mid-rib. Flip the leaf edge closest to

you over the filling and roll the leaf up so that the mid-rib runs along its

length. (You may also fold in the sides of the leaf to create a pack.) Set the

roll seam-side down on a microwave-safe or oven-proof platter. Continue to

assemble rolls until you have used up all of the filling or leaves.

 

Just before serving, reheat the rolls in a microwave or in the oven, loosely

covered with foil. To serve, ladle Roasted Red Pepper Sauce onto dinner plates,

and arrange the rolls on top. Serves 5 to 6. Serve 2 or 3 per person for

appetizer; 4 or more for main course.

 

OTHER IDEAS: COLLARD " SPAGHETTI "

Stack any extra cooked collard greens in a pile and roll them tightly into a

cigar. Slice thin. Brown slivered garlic in olive oil, add the sliced collards,

and cook, tossing frequently, until heated.

 

Use leftover collard broth as a base for soup. It also makes a soothing hot

drink, perhaps seasoned with a drop of soy sauce.

 

TIPS - Collard bunches inevitably come with leaves of varying sizes. Rather than

fight nature, just stuff and roll whatever comes your way until you run out of

either leaves or filling. To divide the labor intensive aspect of this dish,

have cooked grains on hand and make the roasted red pepper sauce in advance.

 

Copyright:

" 2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 381 Calories; 15g Fat (32.6% calories

from fat); 10g Protein; 57g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

415mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

NOTES : Using collards as wrappers for a savory grain filling provides a welcome

opportunity to appreciate their forest green color and artistic veining. When

set on a pool of Roasted Red Pepper Sauce, the verdant rolls are fresh and

inviting. If you prior encounters with collars have been limited to olive drab

puddles drowning in the stewpot, this recipe will introduce you to a new and

elegant aspect of this fine vegetables.

 

Nutr. Assoc. : 0 2780 0 0 793 0 0 0 0 2794 2840 0 0 0 0 0

 

 

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