| Yield: 4-6 servings | Time: 2 hours |

Ingredients

Collard Rolls

1.5 pounds collard greens (enough for ten whole large leaves and 3 cups chopped collards)

1 teaspoon of ghee

1 and ½ cup black-eyed peas, cooked and drained 

2 cups crimini mushrooms, stemmed and chopped in small dice

2 tablespoons cajun seasoning

2 cloves of garlic, peeled and and chopped

Salt and pepper to taste

Spicy BBQ Sauce

½ cup tomato ketchup

1 teaspoon apple cider vinegar

1 teaspoon honey

2  teaspoons tamari

½ teaspoon smoked paprika

½ teaspoon dried garlic powder

½ teaspoon vegan liquid smoke

¼ cup of water

Preparation

For the sauce

In a small saucepan over medium-high heat, combine all of the ingredients (starting with the tomato ketchup and ending with water). Whisk together then bring to a boil and reduce heat to a simmer. Allow to simmer for about 15-20 minutes, or until the liquid has reduced and a thick sauce forms. Set aside to cool.

For the filling

Bring a large pot of salted water to a boil over high heat. 

Remove and sit aside thick stems from collard greens. Place the collard green leaves in small batches into the pot, cooking for about 2 minutes or until just tender.

Gently remove the leaves from the pot to a bowl full of cold water to stop the cooking. Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Place each leaf, flat, on a paper towel. Be careful here as the leaves are tender and tear easily.

Chop remaining leaves and squeeze to drain excess liquid (you should have about 3 cup chopped leaves).

In a large sauté pan, melt down 1 tablespoon of ghee. Sauté the mushrooms and garlic on medium heat until softened and fragrant, stirring only occasionally for about 5 minutes, then add the chopped collards. Cook until just wilted. Turn the heat down to low and add the black-eyed peas to the pan and stir to combine ingredients. Mix in the cajun seasoning with the filling.

For the assembly of rolls

Arrange a reserved collard leaf on your work surface and top with 1/3 cup black eyed pea and mushroom filling. 

Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. 

Repeat with remaining leaves and filling and serve with the Spicy BBQ sauce.

Zero-waste tips

• Don’t toss those collard green stems when you can pickle them. All you need is vinegar, water, garlic, black pepper, mustard seeds and salt. Put vinegar, water, and salt in a pot and bring to a boil. When water mixture has come to a boil, turn off the heat and pour it over the jarred collard stems. Let pickles sit on the counter until they've cooled completely, then cover and move them to the fridge. These taste best and most pickle-y after sitting in the fridge for a day or two, and will last for up to a month.

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