Collard green rolls

Try these collard green rolls if you are

• Working out
• Following weight loss diet
• Tired of simple, repetitive meals

They are low in calories, very low fat, high in protein and good carbs, and are absolutely delicious. There are four sources of protein and fiber in this recipe: mushrooms, tofu, amaranth, and cabbage.This is one of the best ways to get antioxidants into your body, rejuvenate your skin, and build the muscle.

I cooked these collard green rolls for myself as a high protein meal to eat between workouts. I never had a chance to put my plan to life. These collard green rolls were recognized as the best rolls ever by the panel of five people including two teenagers. Further collection of statistics was somewhat hindered by the lack of rolls, but I did record a recipe :)

Collard green rolls with mushrooms and tofu

Tofu absorbs the taste of mushrooms and becomes practically unrecognisable.

Preparation steps are listed in the order that allows to achive the quickest preparation time.

Ingredients:

Makes about 30 rolls or 5 full servings

• 2 large bunches collard greens rinsed and drained
• 1/4 medium cabbage, shredded
• 1 tablespoon extra-virgin olive oil
• 2 finely chopped onions
• 1 lbs white button mushrooms, cut into cubes
• 2 cups cooked amaranth (substitute with brown rice or quinoa)
• 1 cup vegetable broth or one vegetable bouillon cube and water
• Salt, if necessary, and freshly ground black pepper, to taste
• 1/2 pack (1/2 lbs) firm or extra-firm tofu
• garlic, salt and pepper to taste
• 1/4 cup parsley
• 2 tbsp vinegar
• 1,5 cups pasta sause of your choice

Directions:

Don't get turned off by the length of cooking instructions! Many steps are done in parallel.
Detailed instructions:

1. Cook amaranth in vegetable broth according to the directions.
2. Bring a large stockpot of salted water to a boil.
3. Hold collard greens by the stems and dip them, bunch by bunch, into the salted boling water. Blanch every portion for 1-2 minutes. Once the color is changes to bright green, vitamin C is brought to the surface. Pull out, and immediately rinse under cold running water. Drain.
4. Cut off stems and beat the hard part of the stem on the leaf with meat tenderizer (mallet) until flat. Set aside.
5. Slice onions and mushrooms. In a large nonstick skillet with a lid, heat the oil over medium heat. Add onions, and mushrooms and cook, stirring, until half of the water from the mushrooms evaporates ( about 10 munites).
6. Add tofu and shredded cabbage, vinegar, garlic, salt and pepper to taste. Cover with a lid and let it simmer for 5 more minutes.
7. Remove from heat and mix with amaranth.
   
8. To roll the collard greens roll: place a collard greens leaf in front of you, rib side facing you. Place 2 tbsp. of the filling in the centre. Roll up the collard greens leaf, tucking in ends.
   
   
   
   
   
   
   
   
   
   
   
   
   
9. Cooking. Spray deep skillet or dutch oven with olive oil. Cover the bottom of it with remaining unused collard green leaves. Place collard green rolls close to each other, pour pasta sauce on top and add 1/2 cup of water or vegetable broth.
   
   
   
   
10. Cover with the lid and heat over the high heat. Once they start to boil, reduce the heat to medium-low and simmer for 10-15 minutes. Serve cold or hot with the sauce the rolls cooked in.
    
    

Feeds 5 hungry people.

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