Chicken and Collard Rolls

Chicken and Collard Rolls

adapted from Giant Food

I got small collard leaves in my Misfits Box . If you have large ones you will probably only need about 3 leaves. If you are interested in a Misfits subscription use my referral code.  https://www.misfitsmarket.com/?promo=COOKWME-XD5YBT 

Note: We were not thrilled with the curry sauce. We preferred them with soy sauce or sugar free sweet chili sauce.

Makes 9 rolls       1 Blue WW points per 3 rolls  + 1 point per Tbsp of sauce

9 small collard green leaves

1 ounce Pad Thai Rice noodles, prepared according to package directions

3/4 cup shredded cooked chicken (poached, rotisserie, leftover)

1/3 red bell pepper, julienned

1/2 cup julienned carrots

1/2 cup chopped fresh cilantro leaves

1/4 cup lite coconut milk

1 Tbsp red curry paste

1 Tbsp fresh lime juice

1 tsp chopped cashews

1. Remove the thick center stem from the collards, leaving the leaves attached at the top.
2. Cook in a pot of salted boiling water until soft, about 2 minutes. Drain and pat dry.
3. Lay the leaves out on a flat surface. Overlap the cut edges slightly to close the gap.
4. Divide the red pepper, carrots, chicken, noodles and cilantro among the leaves.
5. Fold up the bottom of the leaf over the filling. Fold sides of the leaf in and roll up to close.
6. Combine the lite coconut milk, curry paste, lime juice and cashews in a small bowl.
7. Serve the rolls with the sauce on the side.

Enjoy !

Collard Green --- by a Yankee ????

adapted from Tyler Florence

1 large bunch collard greens 

1 1/2 tablespoons olive oil 

1/2 onion, sliced
1 garlic cloves, smashed
1 bay leaves
1/4 lb kielbasa

1 quart chicken broth, warm 

1 tablespoon rice vinegar 

1/2  teaspoon sugar
Salt and freshly ground black pepper 

To prepare the greens: cut away the tough stalks and stems from the collards. Wash the collards 2-3 times to remove the grit.Tear the leaves into large pieces. 

Place a large pot over medium heat and add the olive oil,onion, garlic, bay leaves, and kielbasa. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Add the greens, broth, vinegar, and sugar. Bring up to a boil. Simmer, covered for 45 minutes. Taste the "pot liquor" (broth) and adjust the seasoning with salt and pepper to taste. Re-cover and let cook for 15 more minutes 

Note: The original recipe called for a ham hock instead of the kielbasa. There were no ham hocks at the grocery store so I had to improvise.