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. For added fall flavor, make the cranberry balsamic sauce for dipping/spreading/eating straight out of the jar with a spoon!
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
- 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 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.