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……………
3 large Collard leaves, washed and dried
1/2 lb Org Lean Ground Meat
OR for Vegetarian Version
2 cups cooked Mung Beans
2 cups pan-fried Mushrooms, chopped
1 1/2 cups Kale, raw, shredded
2 tsp Allspice
1 tsp Garlic Powder
2 tbsp Olive Oil
Sea Salt, to taste
Cayenne, to taste
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)
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!