How do I prepare the collard greens for rolling?

First, remove the thick stems from the collard leaves. Then, blanch them in a large pot of boiling water for about 2 minutes, or until they are just tender, before draining.

What kind of squash can I use for the filling?

The recipe suggests using either acorn or butternut squash, which should be roasted and diced before being mixed into the wild rice filling.

How is the cranberry-balsamic sauce made smooth?

After simmering the cranberries, sugar, orange juice, and cinnamon, let the sauce cool. Then, transfer it to a food processor, add balsamic vinegar and a pinch of salt, and puree until smooth.

What's the best technique for rolling the collard leaves?

Lay a blanched collard leaf on a work surface, top with shredded carrot and the rice mixture, then roll it up starting from the large end, tucking in the sides like a burrito as you go.

Can I make these collard green rolls ahead of time?

Yes, you can prepare the rolls and sauce ahead of time. Store them separately in airtight containers in the refrigerator for a few days, and assemble or warm just before serving.

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Fall Harvest Collard Green Rolls
[Vegan, Gluten-Free]

DS By: Denisse Salinas

Author Bio

I'm Denisse; I own a Santa Barbara-based private chef and catering company called Le Petit... Read More

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Plated Fall Harvest Collard Green Rolls, sliced to show the wild rice, roasted squash, and cranberry filling, drizzled with a vibrant cranberry-balsamic sauce.

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Fall Harvest Collard Green Rolls [Vegan, Gluten-Free]

324

Dairy Free

Vegan

These fall harvest collard green rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness! Acorn squash, pecans, dried cranberry, and shredded carrot are stuffed into each collard leaf. Make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon... Read More

Ingredients You Need for Fall Harvest Collard Green Rolls [Vegan, Gluten-Free]

For the Collard Green Rolls:

8 collard green leaves
1 1/2 cups cooked wild rice
1 cup acorn or butternut squash, roasted and diced
1/4 cup dried cranberry
1/4 cup pecans
Salt and pepper, to taste
1 cup shredded carrot

For the Cranberry-Balsamic Sauce:

1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon balsamic vinegar

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How to Prepare Fall Harvest Collard Green Rolls [Vegan, Gluten-Free]

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain them in a colander.
In a large bowl, toss together wild rice, acorn squash, dried cranberry, and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup to 1/3 cup of rice mixture depending on the size of the leaf. 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.
To make the cranberry balsamic sauce, combine sugar and orange juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add cranberries and cinnamon and continue to simmer for about 10 minutes until cranberries begin to pop. Remove from heat and let cool (sauce will thicken).
Transfer sauce to a food processor. Add balsamic vinegar and a pinch of salt and purée until smooth. Serve with collard rolls.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.