A great collard recipe from one of our members: Leah Hayes

Leah wrote: “Steam your collards until they are bright green. In another pan sauté what ever veggies you want to use. Prepare what ever kind of meat you want. Prepare rice, grits, quinoa, wheat berries or whatever grain or starch you want. Once the leaves are cooked lay flat on a cutting board and spoon on filling. Roll them up! I cut out the thickest part of the stem. Taste the first one to test seasoning. Because I did not season the greens when I cooked them, I needed to add a little salt to my filling. I am thinking of doing the next batch with grilled chicken, roasted red peppers and seasoned quinoa. In the summer, large romain leaves make great wraps for chicken salad or grilled chicken with some dressing.”

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