Moroccan-Stuffed Collards

You often don’t know whether a party is going to feature healthy or hideous food.  One of my party mantras is always to bring along something I can feel healthy eating.  This is a delicious “crowd pleasure” appetizer to take to any gathering.

  • One large bunch of collard green leaves, thickest portion of stems removed (halve leaf and cut out bottom half of stem)
  • ¼ cup extra-virgin olive oil
  • 1 cup finely chopped onion, preferably a sweet variety
  • ½ cup pine nuts
  • ½ cup almonds, crushed or minced
  • ½ cup currants
  • 2-3 cups arugula, chopped (or mix of arugula & flat-leaf parsley, thick bottom stems removed)
  • 2 cups cooked quinoa (or other whole grain or mix with cooked ground organic beef or lamb)
  • Seasalt to taste

Heat a large pot with water until boiling.  Reduce heat to medium and add collard leaves, cooking until a vibrant green, 7-10 minutes.  Remove with slotted spoon and place on a plate to cool.

Heat olive oil in a large saucepan on medium heat.  Sauté onion for ~4 minutes, until just beginning to be  translucent.  Add both nuts and currants and arugula and sauté for 1-2 minutes.   Add whole grain and stir well to warm and blend (~2 minutes).  Salt to taste.

Fill each leaf with ~2 Tbsp of mixture and roll up like a burrito or a stuff grape leaf.  Be sure to pull ends of leaf inward and lock down with the final roll-up.  Excellent warm or cold as leftovers (a handy snack or quick meal).  If taking to a party, refrigerate ahead of time and slice gently in half just before serving.