Stuffed Collards

Last Saturday at the farmer's market, we picked up this absolutly huge bunch of organic collards, along with an equally large bunch of swiss chard and some beautiful broccoli. I'm not sure what that farmer puts in the soil, but they are doing something right. So, before all the collards got fed off to the bearded dragons (Zeke loves his greens...) I used 4 of the leaves in place of cabbage to make a stuffed cabbage type dish.

Stuffed Collards

4 large collard leaves (12 inch diameter) or more if leaves are smaller

1 1/2 cups cooked couscous, quinoa, brown rice, millet or similar grain

1 cup dry tvp flakes

1/2 c veggie broth

3 tbsp braggs liquid aminos

1 large can diced tomatoes in water or sauce

1/2 cup fat free cottage cheese or mashed soft tofu

1/2 tsp paprika

1/4 tsp chili powder

1/2 tsp each of minced basil, sage and rosemary

1 tsp honey or other sweetener

2 tbsp balsamic vinegar

1/2 tsp paprika

Trim the stalks off the the collard leaves. Boil a large pot of water and place the collard leaves in, stalk-end down, for 5 minutes to soften stem. Remove and set aside.

In a large bowl, put dry tvp, broth, liquid aminos, 2/3 of a cup of the tomatoes, paprika and chili powder. Let sit until most or all of the liquid is absorbed by the tvp. Add the cooked grains, cottage cheese or tofu, and fresh herbs. Stir well to blend and let sit for about 20 minutes to blend and absorb remaining liquid.

Preheat the oven to 350 degrees. In a sauce pan, heat remaining canned tomatoes, honey, balsamic vinegar, and paprika. Let come to a boil and cook until it has thickened a little bit.

Take the collard leaves, position them underside facing up and place about a quarter of the stuffing (or an appropraite amount depending on the number of leaves you have) in the middle of the leaf. Fold the top of the leaf down over the stuffing, then the sides and then the stem end to make an envelope. Place seam side down in a large baking pan. Repeat until all leaves are stuffed.

Pour tomato sauce over top of the leaves. Cover the pan with foil and bake for 25-35 minutes.

It actually came out quite pretty...one of these days I manage to get pictures up here.