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Tumeric-spiced Collard Green Rolls

By Lisa Shanken
April 23, 2015

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.

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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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