Collard greens are packed with nutrients and are sturdy enough to hold any filling. Keep these in the fridge for up to 2 days for a colorful snack, lunch, or dinner.
- 6 large (about 1 lb) collard green leaves
- 1 (8 oz) pkg shirataki noodles
- 1 red bell pepper
- ½ (14 oz) can light coconut milk
- ½ cup roasted salted peanuts
- 2 tbsp red curry paste
- 1 tbsp lime juice
- 1 ½ cups rotisserie chicken
- 1 cup matchstick carrots
- 1 cup cilantro leaves
- Fill a deep skillet with 2 inches water and heat to a boil on high. Add the collard greens and cook 2 min. Remove and let cool. Drain the shirataki noodles and add to pan. Heat 1 min., then drain well and set aside. Pat collard greens very dry.
- Stem and seed the bell pepper, then thinly slice. In a food processor or blender, combine the coconut milk, peanuts, curry paste, and lime juice. Pulse until combined and peanuts are chopped. Season with salt and set aside.
- With the tip of a sharp paring knife, cut thick center stems from collard greens, leaving leaves connected toward the top. Arrange 1 leaf shiny side down, overlapping cut edges slightly to close any gap. Add some chicken to center of leaf, along with noodles, carrots, cilantro, and pepper. Fold bottom of leaf up and roll halfway. Fold sides of leaf in and roll up to close. Repeat with remaining leaves, chicken, noodles, carrots, cilantro, and pepper. Cut each roll in half and serve with peanut sauce.
- January 2018
- Guiding Stars