Moroccan Stuffed Collards

Ingredients

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The Wraps:

  • One bunch of large collard green leaves (typically 15-18 large ones), thickest lower-half of stems removed (cook at least 2 or 3 more leaves than you need in case a few fall apart or rip while assembling the rolls.) 
  • 1/2 cup extra-virgin olive oil 
  • 1.5 cups finely chopped onion 
  • 2/3 cup pine nuts 
  • 2/3 cup almonds, crushed or minced (on retreat, we used sunflower seeds for those w/almond sensitivities) 
  • 2/3 cup dried currants 
  • 3 packed cups arugula, loosely chopped 
  • 1 cup cooked brown rice 
  • 1.5 cup sautéed ground turkey (drain completely before adding to mixture) 
  • Sea salt liberally to taste (remember collards themselves will be unsalted)
Collard green rolls stuffed with spiced ground turkey, rice, nuts, and dried fruit, served with fresh parsley.
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Prep Time: 35 Minutes

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Cook Time: 30 Minutes

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Total Time: 1 Hour 5 Minutes

Yields: 6 Servings

Directions

Leaf Preparation: 

  1. Heat a large pot with water until gently boiling. 
  2. Reduce heat to medium and add collard leaves in a stack, blanching until a vibrant green, about 7 to 10 minutes (until stem is just pliable), flipping about half way through. Delicate balance. Needs to be easy to chew, but don’t overcook, or they won’t hold up for wrapping
  3. Remove with 2 spatulas (don’t burn yourself!) and place on kitchen towel to dry and cool 
Filling Preparation: 
  1. Heat olive oil in a large saucepan on medium heat. 
  2. Sauté onion for ~5 minutes until pieces are mostly translucent. 
  3. Add both nuts and currants and arugula and sauté for two minutes. 
  4. Add meat and/or rice and stir will to warm and blend (~2 minutes). 
  5. Add a bit of water if necessary to keep mixture from sticking. 
  6. Salt to taste. 
Assembly: 
  1. Fill each leaf with 2 Tbsp of mixture and roll up like a burrito or a stuff grape leaf. 
  2. Be sure to pull ends of leaf inward and lock down with the final roll-up. 
  3. Excellent warm or cold as leftovers (a handy snack or quick meal).

Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine

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  1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
  2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
  3. More great resources for making your own bone broths:
  4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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