Tumeric-spiced Collard Green Rolls
Ingredients
- 4 large collard green leaves
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 cup yellow onion, diced
- 1 cup orange or yellow bell pepper, diced
- 1 cup quinoa, cooked according to package directions
- ½ cup light coconut milk
- 1 tsp tumeric
- 4 wooden (non-dyed) toothpicks
Directions
In a medium saucepan, boil water and blanche the collard green leaves. (To blanche means to place leaves into boiling water for one minute, then remove and place under cold water for a minute.) Dry cooked leaves and lay flat to continue to air dry.
Mix the coconut milk and the turmeric in a bowl and set aside.
Heat the coconut oil in a skillet. Add the garlic and cook one minute. Next, add the onion and cook 2-3 minutes until onion starts to turn translucent. Add the bell pepper and continue to cook another 3 minutes just until the bell pepper starts to soften. Add the quinoa, and mix well.
Add the coconut milk mixture and simmer for 10-15 minutes. Spoon the vegetable quinoa mixture equally into each collard leave, then roll collard into a wrap, securing each one with a toothpick. Serve immediately.
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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