Collard-Wrapped Bean Burritos
Recipe courtesy of Food Network Kitchen
Khaki collards be gone! These greens, packed with vitamin K, don't always have to be slow-cooked. Quick-steamed to a pleasing bright green[, the leaves stand in perfectly for a flour tortilla. Steam a whole head and keep the leaves stacked between moist paper towels in your fridge until you're ready to fill them with your favorite leftovers for instant veggie wraps.]
- 8 large collard green leaves (about 10 ounces)
- Kosher salt
- 1/3 cup reduced-fat sour cream
- 1/4 cup packed cilantro leaves
- 1 tablespoon chopped pickled jalapeno
- 1 teaspoon pickled jalapeno brine
- 1 1/2 cups frozen brown rice, thawed
- One 15-ounce can black beans, rinsed and drained
- 1 medium ripe tomato, chopped
- 1 medium avocado, sliced
- 1/4 cup shredded Mexican-blend cheese
Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).
Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes.
Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide "wrap". (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.
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From Food Network Kitchen