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Collard Rolls

Serves 4
Time 40 min
Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of adzuki beans, bell pepper and brown rice.
Ingredients
  • 2 bunches collard greens
  • 1/3 cup orange juice
  • 3 tablespoons tahini
  • 1 clove garlic, finely chopped
  • 2 cups cooked brown rice
  • 1 (15.0-ounce) can no-salt-added adzuki beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 2 teaspoons toasted sesame seeds
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Method

Bring a large pot of water to a boil. 

Remove and discard thick stems from collard greens and place leaves in boiling water. 

Cook 5 minutes or until just tender. 

Gently remove leaves from water and drain in a colander. 

Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. 

Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

In a large bowl, whisk together orange juice, tahini and garlic. 

Add chopped collards, rice, beans, bell pepper and sesame seeds. 

You will have about 4 cups mixture. 

Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. 

Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. 

Repeat with remaining leaves and filling and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 bunches collard greens
  • 1/3 cup orange juice
  • 3 tablespoons tahini
  • 1 clove garlic, finely chopped
  • 2 cups cooked brown rice
  • 1 (15.0-ounce) can no-salt-added adzuki beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 2 teaspoons toasted sesame seeds
Shop with Prime

Exclusively for Prime members in select ZIP codes.