Last week we had the first CSA pick-up of the season. I can’t even describe to you how slowly the two week break between winter and summer shares went. Regardless, the share last week contained collard greens. I thought all week about what I could do with them. I figured I could sauté them, put them in a stir-fry, or make another one of the more usual recipes with them, but I figured instead, I would come up with something a little more fun.
On my run this morning, with the help of a friend, I dreamed up this recipe. After getting the kids situated at school, off to the kitchen I went to create! Let me just say, I had these for lunch and they were amazing. And the possibilities for variations running through my head were endless and exciting!
I highly recommend making these… like tomorrow!
Collard Green Enchiladas
8 collard green leaves
1 cup of cooked rice (white or brown)
1 cup drained, mashed black beans
3 Tbsp mild green chile peppers, chopped
1 can or 1 cup enchilada sauce
3/4 cup + 1/2 cup shredded cheddar cheese
3/4 cup sour cream
1. Preheat oven to 350 degrees.
2. Coat the bottom of an 8×8 glass baking dish with a thin layer of enchilada sauce.
3. Mix together rice, mashed black beans, chile peppers, 3 Tbsp enchilada sauce, 3/4 cup cheese, and sour cream.
4. Cut the stem out of the collard green leaves.
5. Fill each collard green leaf with 3 Tbsp. of the mixture. Roll up just like a tortilla when making enchiladas.
6. Place in baking dish.
7. Drizzle enchilada sauce over collard green enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes covered. Remove cover and bake for an additional 5-10 minutes until cheese is completely melted.
Serve warm with fresh salsa, extra sour cream, or guacamole!
Because I love connecting with others, this post is linked up at Tasty Traditions.