Rolling Collard (was Chickpea and Chard Wrap Idea

[Guest guest]

Ron Pickarski's got a great recipe for that which I put in Howard's book. He

blanches the collard leaves briefly in salty water until they're green, the puts

them into ice water. He also cuts the stems halfway up the leaf before

blanching.

 

Essentially, he adds sushi type vegetables and uses a sushi mat to roll them. I

may put the recipe in the upcoming MC Newsletter (address below).

 

I think it'd be possible to use his blanching technique, stuff, then bake.

Collard's tend to the " thicker " or " tougher " than chard.

 

Best of luck (sorry I can't post the copyrighted recipe right now!).

 

Mark

 

Basically, the trick is to >Could you do this do you think with Collard leaves?

They are so big and

>strong...just discovered them this winter. But sounds like a wonderful way

>to use other leafy veggies with a variety of stuffings like you would for an

>enchilada. The subject line used the word Chickpea...I don't see that word

>in the post though?

>linda

>

> " Mark Sutton " <soulveggie

>

>

>> Something you might wanna try sometime is to use Swiss Chard leaves like

>cooked cabbage leaves, only don't cook them first.

>>

>> Make a stuffing (corn, bread, veg-bread mix, whatever... raisins kick off

>well with Chard) and roll TBS of it in individual chard laves starting near

>the stalk (trimmed off where the leaf starts).

>>

>> Nestle 'em all in a casserole dish, cover with a brown (mixed mushrooms

>was my fav), white, or red sauce. Cook at 350 F. for maybe 20 min. or so

>covered, 10 -15 uncovered (guessing on these). The chard automatically

>shrinks quite nicely around the stuffing.

>>

>> Enjoy!

>>

>> Mark

 

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