Moroccan-Stuffed Collards

Leaf Preparation:

1. Heat a large pot with water until gently boiling.
2. Reduce heat to medium and add collard leaves in a stack, blanching until a vibrant green, about 7 to 10 minutes (until stem is just pliable), flipping about half way through. Delicate balance. Needs to be easy to chew, but don’t overcook, or they won’t hold up for wrapping
3. Remove with 2 spatulas (don’t burn yourself!) and place on kitchen towel to dry and cool.

Filling Preparation:

1. Heat olive oil in a large saucepan on medium heat.
2. Sauté onion for ~5 minutes until pieces are mostly translucent.
3. Add both nuts and currants and arugula and sauté for two minutes.
4. Add meat and/or rice and stir will to warm and blend (~2 minutes).
5. Add a bit of water if necessary to keep mixture from sticking.
6. Salt to taste.

Assembly:

1. Fill each leaf with 2 Tbsp of mixture and roll up like a burrito or a stuff grape leaf.
2. Be sure to pull ends of leaf inward and lock down with the final roll-up.
3. Excellent warm or cold as leftovers (a handy snack or quick meal).

Dairy and Gluten Free