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Stuffed Collard Leaves with Pomegranate Dipping Sauce
Makes 4 servings
It took me a while to warm up to collard greens. The recipe that turned me around was surprisingly simple: using raw or gently steamed collard leaves as an easy, nutritious wrap. In this version, collard leaves are stuffed with freekeh, lentils, currants and toasted pine nuts. The filling is spiked with za’atar, a vibrant Mediterranean spice blend of oregano, cumin, sumac and sesame. I like to serve them with a creamy pomegranate dressing. Note that the recipe calls for 10 collard leaves; you’ll only use eight of them, but it’s a good idea to prepare a couple of extra ones in case any split or fall apart during cooking or rolling.
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Ingredients
Filling and collard leaves
- 1 cup freekeh, rinsed
- 2/3 cup dried brown or green lentils, or 1 - 15 oz can lentils, drained and rinsed
- 1 Tbsp olive oil
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1 Tbsp za’atar spice, or 1 tsp each dried thyme and dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1 to 2 Tbsp freshly squeezed lemon juice
- 1/4 cup toasted pine nuts or pumpkin seeds
- 1/4 cup finely chopped fresh parsley
- 10 medium collard leaves, tough ribs shaved down with paring knife
Dipping sauce
- 1/4 cup water
- 3 Tbsp tahini
- 2 Tbsp pomegranate molasses
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp agave nectar or maple syrup
- 1 garlic clove, pressed or finely minced
- 1/2 tsp salt
- Freshly ground black pepper
Nutrition
Per serving:
- calories 419
- protein 19g
- fat 16g
-
carbs
58g
- sugar 8g
- fiber 14g
- sodium 618mg
