{"id":1224,"date":"2025-10-06T10:53:11","date_gmt":"2025-10-06T01:23:11","guid":{"rendered":"https:\/\/www.acupressure.com.au\/wprss\/?p=1224"},"modified":"2025-10-06T10:53:11","modified_gmt":"2025-10-06T01:23:11","slug":"stuffed-collard-leaves","status":"publish","type":"post","link":"https:\/\/www.acupressure.com.au\/wprss\/?p=1224","title":{"rendered":"STUFFED COLLARD LEAVES"},"content":{"rendered":"\n
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In the years I lived in California, I became enamoured of collard greens, those excellent large, very dark green fronds that are a staple of African American cooking in the south of the USA. In the spring, they were abundant at the Berkeley Bowl and at local farmers markets. When I returned to Australia, I found that they are difficult to source here, so I sought out seeds to grow my own. 19 years later, I am still growing collards many generations on from those original seeds.<\/p>\n\n\n\n

My recipe for the spring season is to stuff these leaves with a mixture based on quinoa, but other grains can be used such as rice, bulghur (cracked wheat) or couscous. Unfortunately, this year my leaves are not large, having been planted in a shadier part of the garden over winter.<\/p>\n\n\n\n

If you cannot find collards at your local farmers market, you can use cabbage leaves instead.<\/p>\n\n\n\n

Many of the ingredients of this recipe utilise the foods discussed in the previous blog<\/a>:<\/a> the dark green colour of the collards, the sour foods of vinegar, tomato, leek, mint and olive oil, and the liver cleansing properties of coriander. All in all, it\u2019s a perfect combination for supporting the liver in the springtime.<\/p>\n\n\n\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

6-8 collard leaves depending on size
1 \u00bd cups of cooked quinoa
100 g leek tops finely sliced
1 heaped tablespoon of chopped fresh coriander
1 heaped tablespoon of chopped fresh mint
50 g ground roasted almonds
1 tablespoon olive oil plus some for saut\u00e9ing
1 tablespoon apple cider vinegar
500 ml tomato puree\/passata
\u00bd cup water
Salt and pepper to taste
6-8 kalamata olives<\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Filling:
Saut\u00e9 the leek tops in a little olive oil, stirring continually until crispy.
Combine in a bowl with the cooked quinoa, coriander and mint, ground almonds, olive oil, cider vinegar, salt and pepper.<\/p>\n\n\n\n

Collards:
Cut out the tough stems of the collards,
In a large pot, bring a couple of litres of water to the boil.
Place the leaves in the boiling water for 5 minutes to soften, then remove.
Place portions of the filling into the centre of each leaf and wrap into a parcel.
Place the parcels into a baking dish.
Cover with the tomato puree and water.
Top each parcel with an olive.
Cover the dish with a lid and bake at 190\u00b0C for 20 minutes.<\/p>\n\n\n\n

Serve as a side dish or as a main with baked potatoes and honeyed carrots, as an example.<\/p>\n\n\n\n

Say thank you to your liver for all its hard work.<\/p>\n\n\n\n

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www.acupressure.com.au<\/a><\/p>\n\n\n\n

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In the years I lived in California, I became enamoured of collard greens, those excellent large, very dark green fronds that are a staple of African American cooking in the south of the USA. In the spring, they were abundant at the Berkeley Bowl and at local farmers markets. When I returned to Australia, I … Continue reading STUFFED COLLARD LEAVES<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,411,423,420,313,172],"tags":[305,414,424,421,62],"class_list":["post-1224","post","type-post","status-publish","format-standard","hentry","category-detoxification","category-food","category-liver","category-sour","category-spring","category-wood-element","tag-detoxification","tag-food","tag-liver","tag-sour-taste","tag-wood-element"],"_links":{"self":[{"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=\/wp\/v2\/posts\/1224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1224"}],"version-history":[{"count":3,"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=\/wp\/v2\/posts\/1224\/revisions"}],"predecessor-version":[{"id":1231,"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=\/wp\/v2\/posts\/1224\/revisions\/1231"}],"wp:attachment":[{"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.acupressure.com.au\/wprss\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}