Fiesta Collard Rolls

For those of you who wanted to know what I did with the collards that came in our CSA share yesterday, I made something I call Fiesta Collard Rolls. In my continued question to find new ways to serve greens, this was my latest attempt.

And you know what? They were pretty tasty. And now I'll share the "recipe" with you.

Fiesta Collard Rolls

Ingredients

1 bunch collard leaves, washed, stems removed (you should have 10-12 leaf portions after removing the stems)

1 can or 2 cups of cooked black beans, drained and rinsed

diced onion

diced pepper (I used a jalapeno)

other vegetables, diced (last night, I used some mushroom cap)

1/2 TBS olive oil

salt, black pepper, oregano, chili powder, cayenne pepper, red pepper, and cumin, to taste

Method

Fill a deep skillet half-full with water, add salt, and bring water to a gentle boil. Add collard leaves and cook in water until tender, but still very bright green. Remove leaves from water and drain on a paper towel or in a colander. Discard water and return pan to stove top.

Take 4-6 leaves, roll them together, chop them and set aside.

Heat oil over medium and add diced vegetables, saute until softened. Season with spices until desired heat level and taste is achieved. Add beans, 1/3 cup of water, and chopped collard leaves. Stir and taste, adjust seasonings, if needed. Continue to cook vegetables until the water is cooked off.

Lay collard leaves on plates, add some of the cooked vegetable filling, and roll the collard leaves, tucking sides in. You'll probably end up needing to eat this with a fork and knife.

I served millet corn casserole and steamed broccoli on the side.