Stuffed Collard Rolls

Name: Stuffed Collard Rolls
Cook time: 6 h
Total time: 6 h
Cuisine: American
Ingredients: 1 large bunch collard greens, stems removed (about 8 large leaves); 1 large bunch collard greens, stems removed (about 8 large leaves); 1 large bunch collard greens, stems removed (about 8 large leaves); 1 teaspoon dried thyme; 3 garlic cloves, minced; 1 large yellow onion, minced; 2 teaspoons olive oil (optional); Tabasco sauce, for serving; vegan sour cream, purchased or homemade, for serving; Salt and freshly ground black pepper; 1 teaspoon liquid smoke; 1 cup vegetable broth; Salt and freshly ground black pepper; 1½ cups cooked brown rice; 1 chipotle chile in adobo, minced (optional); 1½ cups cooked black-eyed peas or 1 (15-ounce) can black-eyed peas, rinsed and drained; 1½ cups cooked black-eyed peas or 1 (15-ounce) can black-eyed peas, rinsed and drained

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

A smoky black-eyed pea and rice stuffing wrapped with large, bright green collard leaves is a novel way to enjoy the flavors of a Southern New Year’s Day tradition, hoppin’ John. Top with a soy-free vegan sour cream to make this recipe soy-free.

Ingredients

1 large bunch collard greens, stems removed (about 8 large leaves)
2 teaspoons</

Americas
United States
Gluten-free
Vegan

Method

Steam the collard leaves in a large covered pot with a steamer rack until just soft enough to be pliable, 5 to 8 minutes. Remove the leaves from the pot and set aside to cool.
For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, thyme, and chipotle chile, if us