Meatless Monday: Stuffed Collard Leaves with BBQ Infused Tomato Sauce


#MeatlessMonday: Stuffed Collard Greens

On Friday I posted a family recipe for stuffed grape leaves and in the spirit of sticking with the stuffing of edible greens I figured I would bring an old recipe from my archives that got lost to showcase another more southern-style way of enjoying it.  

Unfortunately since I was busy running the Ragnar Relay this past weekend I didn’t have time to remake this recipe so there is only one lone picture for you to feast your eyes on.  You’ll just have to believe me when I say that this dish is ah-mazing! I originally made it as a dish to pass for my book club and the ladies were literally wild about it.  While it is a bit time consuming, I promise you it is well worth it especially to serve to your dinner guests or to bring to a party! 
#MeatlessMonday: Stuffed Collard Greens with BBQ Infused Tomato Sauce

Black Eyed Pea & Mushroom Stuffed Collard Greens with BBQ Infused Tomato Sauce
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Ingredients
  1. 2 bunches of collard leaves
  2. 1 cup quinoa, precooked
  3. 1 package cremini mushroom, chopped
  4. 1 onion, chopped
  5. 1 15 oz can black eyed peas, drained and rinsed
  6. 1 28 oz can crushed tomatoes
  7. 2-3 tbsp BBQ sauce
  8. garlic powder
  9. sea salt
  10. pepper
Instructions
  1. Start a pot of boiling water.
  2. While the water is boiling, remove approximately 15 whole leaves from the collard greens and gently rinse them. Set aside.
  3. Chop the rest of the collard leaves to be used for stuffing.
  4. Chop up onion and mushrooms.
  5. In a large pan cook onion until no longer opaque then add chopped leaves and mushrooms and cook until soft. Add black eye peas.
  6. Submerge whole collard leaves in boiling water and let boil for approximately six minutes.
  7. While leaves are boiling, heat canned tomatoes, bbq sauce, salt, pepper and garlic powder in a separate pot. Let simmer.
  8. Take approximately 1/4 of the sauce and add it to the quinoa/mushroom mixture.
  9. Remove whole collard leaves from pot of water and let cool.
  10. Once cool, stuff leaves by adding a large tablespoon worth of stuffing then roll them up and place in serving dish. Make sure to be delicate as leaves will rip easily.
  11. After all leaves have been stuffed and rolled pour the remaining sauce over top.
  12. Serve and enjoy! :)
You might also like:  Meatless Monday: Kale & Cranberry Stuffed Acorn Squash
The Fit Foodie Mama http://thefitfoodiemama.com/

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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