Sunday, 30 June 2013

Eat your Greens - Collard Green Rolls

You maybe one of those practicing an alternative lifestyle, gathering together in small pasty-faced groups, bantering about the difference between your buckwheat and teff, discussing your gut flora and waxing poetic about the passages between your chomper to dropper. Good for you - you're Gluten Free! Fondue Voodoo is a proud supporter of the gluten free lifestyle, mainly because of social pressures.  In support of Gluten-Free Pride enjoy this gluten free recipe, 

bunch of large leaf collard greens
large pan for steaming greens
Pre-cooked quinoa 
Pre wrap - layered up and ready to roll 
For the stuffing 
1 cup pre-cooked quinoa
1 green onion - thin sliced
1/2 c red pepper - chopped up very tiny weeny (culinary term)
1/4 c shredded carrot
1/4 c almond slices/chopped
1/4 c crumbled feta
1 TBSP oliver oil
splash of flavoured vinegar or lemon juice
splash of hot sauce 
assorted spices, basil, oregano, cilantro, chives, parsley 
any other additive of your choice is welcome, just be sure the texture will hold it's shape
-olives        -crumbled feta      -pickled veggies      -boiled egg
-fennel        -tomatoes, sundried or fresh get the idea, it's not rocket science here it's just lunch.

In a large pan bring an inch of water to a low simmer. Meanwhile wash the collard greens and remove the stem, starting halfway up leaf ensuring to allow the leave to remain intact  at the half way point to the tip. 

Gently lay a single leaf in the boiling water for a couple of minutes until it's just barely cooked, remove carefully with tongs, removed as much water from the leaf as possible.

Lay the leaf flat with the tip facing you, cross the cut part of the leaf over itself closing up the the cut out you created when removing the stem. 

Collard Green Wraps with Quinoa - like a boss
Next, form a compacted cigar shape with the quinoa mix that will fit well inside the widest part of the leaf. Place the cigar at the tip end, roll the tip up and over the quinoa and begin rolling, while folding the edges in, this insures the quinoa won't wall out the ends. 

Voila! Marvel at your vibrant green little beauty, cut in half to show off your awesome culinary skills. 

No comments:

Post a Comment