Upfront, I apologize for the lack-off pictures. I made this on a whim, and did not realize how great they were gonna be. At least I took this one! So these stuffed and rolled bad boys are pretty incredible. I had never cooked collard greens, so this was a great way to break into the collards world. They are pretty bitter, but I really enjoyed them – especially with the sweetness of this dish to balance it out.
The Recipe
Oven: 350 F
Cook Time: 45 minutes
For rolls:
- Collard greens – 6 large leaves, washed and prepped (here’s a helpful video – just do not chop them up at end!)
- 1 cup wild rice, cooked according to package
- 1 mango, diced
- 1/2 cup pineapple, diced
- 1 red pepper, diced
- 1 red onion, diced
- Chili powder
- Salt and pepper, to taste
For sauce [not pictured]:
- 1 can diced tomatoes
- 1 cloves garlic, minced
- 2 tbs pineapple juice
- 2 tbs lemon juice
- 1 tsp agave
- Dash of cinnamon and nutmeg
- Salt and pepper, to taste
To make:
- Preheat oven to 350 F.
- Over medium heat in large pan, cook onion, red pepper, and pineapple with a bit of olive oil or cooking spray (about 5-10 min).
- Add your cooked rice, mango chunks, and seasonings. Turn off heat and set aside.
- Sauce time! Mix all ingredients together – I used a whisk. Add some of the sauce to the bottom of a casserole dish – cover evenly and set aside.
- Prep your collard greens – once washed and ready, add to 1 pot of boiling water for 2 minutes. This will soften them up and make them much easier to work with!
- Line up your leaves and stuff with a bit of wild rice – roll ’em up! There is a great tutorial on this, here.
- Now, add your rolls to the casserole dish, fitting them in nice and snug. Add the remaining sauce to the top.
- Cover dish will foil and add to your preheated 350 F oven. Cook for about 45 minutes.
- Serve when cool!
Okay, so this dish takes a little more effort than the lazy dinners we post here… but sooo worth it! They look gorgeous, too – bright colors always. xx Bianca
