Quinoa-Stuffed Collard Wraps

Are you ready for this? Quinoa-Stuffed Collard Wraps—a bit time consuming but so worth the effort!

A while back, some of my former coworkers and I were swapping quinoa recipes. It was the type of  bourgeoisie, “I only shop at Whole Foods” kind of conversation that you’d expect to see parodied on a sitcom. {For the record, you can usually find me roaming the aisles of Safeway or Wegmans, depending on if it’s raining or not—because Wegmans has a parking garage and there’s nothing worse than trying to load a car with two kids and tons of groceries in the rain. But I digress …}

This recipe was, by far, the most unique and interesting one shared. It comes from my former colleague, James, who grew up in Southern California (for some reason, that fact seems relevant to me with this recipe). I love collard greens but, growing up in the south, I’ve pretty much only ever had them boiled in fat back—delicious, but not exactly the healthiest way to enjoy collards.

I was intrigued by this completely different use of the green, and the filling just sounded delicious. They were every bit as good as I was hoping. I did adapt the original recipe a bit by adding garlic (because why not?!) and sauteing the veggies instead of boiling them. One word of caution: while you don’t want to blanch the collards too long, you also want to make sure to blanch them long enough. If the collard isn’t cooked enough, it a) won’t be flexible enough to roll and b) will be chewy as all get out, which makes this nearly impossible to eat. Enjoy!

Quinoa Collard Wraps

Quinoa-Stuffed Collard Wraps

1 bunch collard greens
1 cup uncooked quinoa
2 cups vegetable broth
1 package Italian Turkey Sausage (Sweet or Hot, depending on your preference)
1 yellow squash, diced
1 zucchini, diced
1 head of cauliflower, chopped
2 cloves of garlic, minced
Olive Oil
Salt
Pepper

 

1. Remove the sausage from its casing and brown separately over medium-high heat. Once browned, finely chop it up and set it aside.

2. In the same pan that you used for the sausage, heat a little bit of olive oil over medium to medium-high heat. Add the garlic and sauté for 1 minute. Add the squash, zucchini, and cauliflower and cook until all is tender and slightly browned, approximately 15 minutes.

3. Prepare the quinoa in a separate pot according to the directions on the package, using the vegetable broth instead of water for extra flavor.

4. Once the quinoa is done, stir in the vegetables and sausage. Mix well.

5. Wash each collard leaf thoroughly. Bring a large pot of water to a boil. Place a large bowl of ice water near the stove top. Working with one or two collard leaves at a time, boil them for 45 seconds to 1 minute. Remove each leaf from the boiling water and place in the ice water for a few seconds. Transfer from the ice water to a paper towel and pat dry. Be careful not to overcook the collards, as they will fall apart when you add the filling. Also, try not to stack the collards, since they may stick and tear.

6. Take a couple spoonfuls of the quinoa mixture, place it in the collard leaf, and roll it up like a burrito. You can serve these as is or with a balsamic vinaigrette for dipping.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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