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STUFFED COLLARDS

Looking to get more Raw Veggies into my diet, I got this brilliant idea, after my Son in Law gave me some beautiful organic Butternut Squashes this fall!  I thought it would be fun to stuff Collard leaves, kind of like stuffing  grape leaves.

Well, one thing led to another and two recipes were born.  First……………

STUFFED COLLARDS

3 large Collard leaves, washed and dried

1/2 lb Org Lean Ground Meat

OR  for Vegetarian Version

2 cups cooked Mung Beans

OR

2 cups pan-fried Mushrooms, chopped

1 1/2 cups Kale, raw, shredded

1 1/2 cups Butternut Squash, raw,  shredded

2 tsp Allspice

1 tsp Garlic Powder

2 tbsp Olive Oil

Sea Salt, to taste

Pinch of Ginger

Cayenne, to taste

Toothpicks

METHOD

Add Meat or Mushrooms to frying pan, add seasonings and brown on Med heat.  Remove excess oil from meat and set aside to cool.

Add shredded Kale and Butternut Squash to Meat (or Alternate) Add Olive Oil and blend well

Taste the mixture  and adjust spices if necessary

(try not to eat it all, he he)

Spine, or cut out the center stem with a sharp knife.

Add some of the mixture to the center end, roll up, folding ends in

doesn’t have to be perfect, and secure with toothpicks.

I steamed these, just enough to soften the Collard so they are not tough.

Do not over cook, remember the inside mixture just needs to be warmed.

Delicious  served with a Lemon Yogurt sauce!

Enjoy!

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