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

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