Collard Rolls on Roasted Red Pepper Sauce

Name: Collard Rolls on Roasted Red Pepper Sauce
Yield: Serves 5 to 6 as a main course
Ingredients: ½ cup fine-diced carrot; ½ cup fine-diced celery; 2 cups cooked pearl barley; Pepper; 2 cups cooked short-grain brown rice (or additional 2 cups barley); 2 cups cooked short-grain brown rice (or additional 2 cups barley); ½ cup hazelnuts, toasted, husked, and chopped (see Note); ½ cup hazelnuts, toasted, husked, and chopped (see Note); About ½ teaspoon kosher salt; 1¾ cups cooked navy beans (or one 15-ounce can, drained); 1½ pounds collard greens (or at least 20 leaves, of varying sizes); About 1 teaspoon balsamic vinegar; 1¼ teaspoons kosher salt; 1½ pounds collard greens (or at least 20 leaves, of varying sizes); 1½ cups fine-chopped leeks; 1 tablespoon vegetable oil; ½ tablespoon hazelnut oil; 1/3 cup loosely packed chopped dill; 2 to 3 tablespoons lemon juice; 3 large red bell peppers, roasted, peeled, and chunked (see Note); 2 tablespoons olive oil

Preparation info

Serves
5 to 6
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Lorna Sass’s vegetarian recipes are fresh and innovative, not health food-y. This vibrant example is adapted from The New Vegan Cookbook. Forest-green packets filled with nubbly grains and nuts are set on a scarlet pool of sweet pepper puree studded with white beans. As you marvel at the leaves’ striking veins and tenderness, you will wonder why collards are not regular wrapping greens. To ready this time-consuming dish, it is best to have cooked grains on hand (they freeze well) and

Ingredients

Main course
Vegan

Ingredients

Method