Collard Green Rolls with Orange Cranberry Sauce
These vegan and gluten-free rolls are filled with crunchy fresh vegetables, creamy butternut squash, and energy-boosting brown rice for the ultimate meatless meal.
8 collard green leaves
1 pack Annie Chun’s Sprouted Brown Rice or 1½ cups cooked brown rice
1 cup diced and roasted butternut squash
¼ cup dried cranberry
¼ cup pecans
1 tablespoon fresh chives, chopped
½ teaspoon salt
¼ teaspoon black pepper or to taste
1 cup shredded carrot
½ cup cranberry sauce
2-3 tablespoons Annie Chun’s Orange Sauce
¼ teaspoon ground cinnamon
1 teaspoon orange zest
Pinch of salt
Bring a large pot of water to a boil. Remove and discard the thick ends from the collard greens and place the leaves in the boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain in a colander. Set aside.
Heat Annie Chun’s Sprouted Brown Rice according to package directions and transfer to a large bowl. Toss together with butternut squash, dried cranberry, pecans, and chives. Season with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with 1-2 tablespoons of shredded carrot followed by ¼ cup to ⅓ cup of rice mixture, depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the orange cranberry sauce, whisk together the cranberry sauce, orange sauce, cinnamon, and orange zest with a pinch of salt in a small bowl. Serve with collard rolls.