This stuffed collards recipe is so much yummier than the standard side dish. Make it a meatless meal!
Stuffed Collards
Ingredients
- 1/3 cup freshly squeezed orange juice
- 3 Tbsp. rice vinegar
- 4 cloves garlic minced
- 4 Tbsp tamari or soy sauce
- 1 bunch collard greens about 12 leaves in large pieces, discarding stalks
- 1 Tbsp. coconut oil
- 1 pound meatless crumbles
- 1 large onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 1 jalapeño seeded and diced
- 1 tsp. basil
- 1 tsp. thyme
- pepper to taste
- 1 cup vegetable broth
- 1/4 cup fresh parsley leaves chopped
- 1 cup cooked brown rice or wild rice, or quinoa
Instructions
- In a large bowl, combine the orange juice, rice vinegar, 1 clove garlic, and 3 tablespoonfuls of the tamari or soy sauce and mix until combined. Add the collard greens and mix until well coated. Set aside until the collards begin to break down, about 5 minutes, then carefully transfer the leaves to a baking sheet lined with paper towels.
- Heat the oil over medium heat in a heavy-bottomed pan.
- Add the meatless crumbles, remaining garlic and tamari & the onion, celery, carrots, jalapeño, basil, thyme, and pepper. Cook for about 3 minutes.
- Add the vegetable broth and mix well. Stir in the parsley and rice and simmer until the broth is reduced and excess moisture has been absorbed.
- Arrange a collard leaf on a work surface and top with ⅓ cup of the prepared filling.
- Roll up the leaf, starting with a long edge, and tuck in the ends, like a burrito.
- Repeat with the remaining collard leaves, serve, and enjoy!
Notes
Recipe adapted from PETA. Get a recipe for homemade meatless crumbles here.
Tried this recipe?Let us know how it was!