Vegan/ Vegetarian

Collard Green Roll Up’s with Coconut-Tahini Sauce

Collard greens, that wonderful green that is brought out at thanksgiving time, usually smothered down with smoked meat of some sort. If your way down south ham-hocks would sure enough be all up in there and boy! that’s not a bad thing at all. The beloved collard green has so many great benefits, and tasty as all heck! My kid’s anticipate having collard greens-not just for the holiday but, for any day. And this healthy approach just turned up our collard green loving levels… Way up!

There is something about produce that reminds me of how awesome food is, and gathering local produce that has been grown with love and utmost care sends me swooning! I get that way a lot with food. Especially food where you see it’s origin from farm to table. I’ve been totally spoiled with getting fresh home-grown produce, I live in upstate New York where the farm lands are absolutely breathtaking. Fortunately, collard greens from the farm are available even in the cooler months here. So, I can always find more than a few ways to incorporate this leafy green into our meals.

Collard green roll up's

 

Now, I have expressed my gratitude for farm fresh produce, in this case collard greens. I can move on to the delicious filling that burst with harmonious flavors that is going to send the taste buds ringing! Flavor was the key factor here, I’ve only eaten collard greens as a side for let’s see… Forever! until now. The beauty about social media is you get instant inspiration and I was inspired to do a collard wrap by a fellow foodies and blogger whose been on a healthy journey. The idea of doing a collard green wrap was always intriguing so, I finally got around to creating a recipe to call my own that is completely sharable. There’s no way I was keeping this to myself.

A few simple steps not to sound cliché with the “simple” description but, you will whip this up in a short amount of time. Let’s see in steps:

  • Boil Collard greens leaves
  • Roast chick peas
  • Roast okra
  • Dice apples
  • Whip up sauce
  • Yellow rice

Roasted chickpeas are going to be your new favorite snack those little babies roast so wonderfully I almost didn’t have enough for the finished product. The roasted chickpeas are tossed in Aleppo pepper and peri-peri sauce, my goodness it’s so tasty. Aleppo pepper is a Turkish spice that has a proper amount of heat that let’s you know it’s there. If you don’t have this in your flavor profile add it now, it’s so different in a special way. Peri-peri sauce is found in most grocery stores in the sauce aisle. And your going to thank yourself for grabbing them up.

Roasted Chickpeas

Roasted Chickpeas

Okra and yellow rice with a nice spread of my coconut tahini sauce brings this collard greens dish to full circle. And the diced apples renders a crunchy sweetness that pairs nicely with the other ingredients. The recipe for my yellow rice is here, keeping in mind to make this rice ahead for easy preparation.

 

I would love to see how you made these hashtag #bonitaapplecrumb on Instagram with your pictures. And comment below I want to hear from you. Make sure to like, share and subscribe to get all the latest recipes.

Also, check out my tutorial video for putting these beauties together link is here

Collard Green Roll Up's with Coconut - Tahini Sauce

Print Recipe
Serves: 6-8 Cooking Time: 30 minutes

Ingredients

  • Collard Greens 5-6 leaves only.
  • Pinch of salt
  • Water to cover
  • 1 cup of chickpeas* (canned is fine)
  • 2 tablespoon of Aleppo pepper or red pepper flakes
  • 1 tablespoon of peri-peri sauce
  • 1 tablespoon of grapeseed
  • Okra about 6 sliced in halves
  • 1/2 teaspoon of garam masala seasoning
  • 1 halve of an apple diced
  • For sauce
  • 1 tablespoon of tahini paste stirred.
  • 3 tablespoon of coconut milk
  • 1/2 teaspoon of light brown sugar
  • pinch of salt
  • 1 tablespoon of peri-peri sauce

Instructions

1

Preheat oven to 400 degrees.

2

Bring a large pot of water with a pinch of salt to a boil.

3

Add collard green leaves, and cook for 10 minutes until soft but, not too tender.

4

Take them out after 5 minutes and set aside.

5

For chickpeas

6

In a small bowl mix chickpeas and Aleppo pepper, grapeseed oil, and peri peri sauce together.

7

On a parchment lined baking sheet spread chickpeas out onto pan.

8

Add sliced okra to a separate parchment lined baking pan and sprinkle garam masala and a pinch of salt to okra.

9

Bake chickpeas and okra at 400 degrees for 15 minutes.

10

Mix all ingredients for sauce together until smooth and spreadable.

11

Lay out leaves, spread sauce onto the leaves.

12

Fill the leaves with rice, chickpeas, apples, top off with okra, and roll like a burrito.

13

Cut in halves, and serve.

Notes

You can substitute red pepper flakes for Aleppo pepper. You can use canned chickpeas.

Instagram

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  • 36 hour turkey bath = Juicy, flavorful, and tender to the bone turkey. For my brine I used Homemade vegetable stock, water, Hawaiian Chile sea salt, Aleppo pepper, sugar, sweet peppers, and 3 types of Chile’s, cilantro, onion, thyme and pink peppercorns. Submerge turkey into the brine, cover and fridge for a day or two. .
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  • Get ready for thanksgiving and prepare this vegan/vegetarian version of Collard Greens, we call it our Caribbean Collard Greens. This recipe is slap your 1st Cousin and her mother good! Love you Tara and Myra😂👋🏽👋🏽 Visit WeBuyBlack.com for this recipe and shop your favorite products for everyone by us. Clickable link in the bio. .
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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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