Meatless Monday: Stuffed Collard Leaves with BBQ Infused Tomato Sauce
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 I originally made it as a dish to pass for my book club and the ladies were literally wild about it.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!
- 2 bunches of collard leaves
- 1 cup quinoa, precooked
- 1 package cremini mushroom, chopped
- 1 onion, chopped
- 1 15 oz can black eyed peas, drained and rinsed
- 1 28 oz can crushed tomatoes
- 2-3 tbsp BBQ sauce
- garlic powder
- sea salt
- Start a pot of boiling water.
- While the water is boiling, remove approximately 15 whole leaves from the collard greens and gently rinse them. Set aside.
- Chop the rest of the collard leaves to be used for stuffing.
- Chop up onion and mushrooms.
- In a large pan cook onion until no longer opaque then add chopped leaves and mushrooms and cook until soft. Add black eye peas.
- Submerge whole collard leaves in boiling water and let boil for approximately six minutes.
- While leaves are boiling, heat canned tomatoes, bbq sauce, salt, pepper and garlic powder in a separate pot. Let simmer.
- Take approximately 1/4 of the sauce and add it to the quinoa/mushroom mixture.
- Remove whole collard leaves from pot of water and let cool.
- 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.
- After all leaves have been stuffed and rolled pour the remaining sauce over top.
- Serve and enjoy! :)