Collard Green Taco Rolls

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I had a few potlucks to go to over the holidays and I made these and stuffed peppers (which had a similar filling) a few times and they were a big hit! They make for some great appetizers/finger food and look beautiful as well. The filling recipe is adapted from Minimalist Baker’s walnut taco filling.

– Collard greens for wrapping
– 1 stalk green onion (chopped)
– 1/2 tomato (chopped)
– Optional: roasted sweet potato, hummus, pumpkin seeds

– 2 cups raw walnuts
– 1 cup sundried tomatoes (with a bit of oil is fine)
– 2 cloves garlic (peeled)
– 1/4 tsp smoked paprika
– 1/4 tsp ground cumin
– 1 green chilli pepper of your choice (deseeded)
– 1/2 small red pepper (deseeded and chopped)
– 2 tsp fresh lime juice
– loose handful of cilantro
– 2 tbsp nutritional yeast
– <1/4 cup water

– Throw all the filling ingredients into a food processor or equivalent machine and run it until a choppy mixture is formed (not too liquidy).
– Take your washed collard greens and destem them (run a knife along either side of the stem so you’re left with 2 leafy halves.
– Scoop some taco filling onto the middle of the collard greens as shown below and add your green onions and tomato (and hummus, pumpkin seeds, and sweet potato if you’d like – the sweet potato was really good in it!)
– roll the collard and place 3-4 toothpicks evenly spaced into the wrap. Cut the wrap into pieces and serve!