If you receive a large share each week from the CSA then you got Greens this week. And I am not talking about the celery, lettuce, or cilantro that you received. I am talking about some good-old-grown-in-the-south collard greens.
When we started unpacking our box at home and my husband saw the collard greens the first thing he said was,”let’s cook ’em down.” And I thought wait! there has to be more to do with these than just “cooking them down”. So I began to look and I came up with a great alternative…
While yes, you can put them on tortillas and use them as the “greens” in a wrap, you can also use them AS the tortilla. Now since we are trying to steer clear of gluten, this was a great option.
So I am going to include 2 recipes this time. One is for how to “cook ’em down” and the other is for an idea of how to make them your “tortilla”.
Collard Greens, Quinoa and Chicken Burrito Recipe
Prep time: 25 minutes
Cook time: 30 minutes
2 grilled or baked chicken breasts, sliced
1 cup quinoa, rinsed
2 cups chicken or vegetable broth
1 teaspoon smoked paprika
1 tablespoon cumin
1 can (15 oz) black beans, rinsed
4 large collard greens
- Place the rinsed quinoa, broth, smoked paprika and cumin in a medium saucepan and bring to a boil. Lower the heat, place a lid on the saucepan and allow to simmer for 15 to 20 minutes or until all of the liquid has been absorbed.
- In a separate pan, heat the black beans until warm.
- Wash the collard leaves and place them face down on a cutting board. Using a knife, thinly shave off the stem, focusing on the thick end.
- Flip the leaves over and divide the quinoa, beans and chicken among the four leaves. Add any additional toppings and roll up like a traditional burrito. Cut the burritos in half and slide a toothpick through the middle to hold them together.
In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
Cover and cook greens for 1 to 1 1/2 hours.
*Cook’s Note: Make sure at least half of ham hocks are covered with water. If not, add additional water.