lots of collard greens growing in our garden - recipe for stuffed collard rolls

[Guest guest]

OK, so I had to come up with something tasty, here is a really yummy

recipe. It is suitable for a main dish. I prefer it with the

gluten and peanuts, you can find it at any Ranch 99. If this is

hard for you to come bye, the vegetarian ground meat like products

also work well. Feel free to adapt the quantities to your tastes

(the measurements are approximiate, i am not one to measure much)

and you might want to add other vegetables or seasonings to your

taste. The sweetness and tartness of the sauce counters the

bitterness of the greens quite nicely.

 

Stuffed collard rolls

 

Tender whole collard leaves (1 per roll, or use more if really small)

 

Plum sauce or sweet and sour sauce - commercial or make your own.

 

Filling (for about 15 rolls):

 

Cook any desired combination of rices (black imperial rice is great,

or a mix of black, red and brown rices) (make 3 cups total).

olive oil

Red onions, minced, (1 or 2)

Dried or fresh shitake mushrooms – (about a lb fresh, or equivalent

dried

Dried black fungus mushrooms (optional) (about 1 cup or so)

Both types of mushrooms are soaked and cut, or use pre-cut kind.

Other optional ingredients: bell peppers, celery, herbs.

Salt and pepepr to taste

Use either a jar of Asian gluten with peanuts, or a package of Yves

ground round (meatless).

 

Sautee minced onion, when crystallized add mushrooms and other

optional vegetables, cook for another 5 minutes or so and add the

meatless ground round or the gluten (chopped) at the end. Sautee

until cooked. Add rices and sautee until warm. Allow to cool.

 

Steam collar leaves in steamer until just pliable. Let them cool.

 

Fill leaves with rice filling, roll them and steam until

completely cooked and tender. Serve with either plum sauce or sweet

and sour sauce.