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  • Genevieve Short

Stuffed Collard Greens... a new twist on Cabbage Rolls


6 large collard greens (steamed until very soft)

4 cups cooked brown rice

1 medium onion (finely chopped)

2 celery stalks (chopped)

2 medium carrots (chopped)

6 mushrooms (chopped)

2 tbsp. olive oil

4 garlic cloves

2 tsp. Bragg Aminos

1/2 cup fresh cilantro (finely chopped)

8 oz (1/2 pkg.) extra firm tofu (grilled and chopped into small pieces)

Salt and pepper to taste

Tomato sauce:

I-25oz tomato sauce

2 tbsp. olive oil

1 tsp. dried basil

Salt & pepper to taste

Combine all ingredients before pouring over collard greens.

Steam or boil collard greens until they are very soft.

Pour Bragg Aminos over grilled tofu in shallow dish.

Let tofu sit to absorb Bragg Aminos while preparing stuffing.

Sauté onion, celery, carrots, mushrooms and garlic in olive oil for about 5 minutes. Add rice, tofu, cilantro and salt and pepper to mixture.

Lay the collard green flat and scoop on enough mixture to fill the green when it’s rolled up.

Roll up collard green.

Fill and roll all six collard greens and place in a baking dish. Brush with a little olive oil.

Cover with tomato sauce and bake at 350° for 30 minutes.

Remove from oven and let cool for 5 minutes before serving.

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