Sunday, December 5, 2010

Middle Eastern Collard Wraps

This is the first of two recipes that I created for the Winter Greens Food Blogging Event hosted by Stuff I Make My Husband. Once I make and sample both recipes, I'll decide which one I like better and that will be the one I submit.

These turned out pretty good, though I'd add a little more red pepper next time to give them a bit more of a kick. Though they are wraps, they are definitely something best eaten on a plate with a knife and fork; the "wrap" aspect is for 1) presentation and 2) adding some color and texture variation to the dish.
1lb ground beef (or lamb, if you want to be authentically Middle Eastern, but I'm a college kid on a budget)
6-8 collard green leaves
1/2c chopped onion
2 tbsp coriander
1 tbsp garam masala
1/4 tsp ground red pepper*
1/2 tsp salt
2 tbsp raisins
2 tbsp dried apricots
2 tbsp chopped almonds
1.5-2c cooked cauliflower rice

*this was how much red pepper I used; if you like your food spicy I'd add more.

In a skillet over medium heat, brown ground beef. Add coriander, garam masala, salt, red pepper, and onion. Cook until beef is done.
Meanwhile, prepare cauliflower rice. If you haven't made this before, it's relatively simple, and a recipe for it can be found in Mark Sisson's Primal Blueprint Cookbook. It's pretty much just really really finely chopped cauliflower cooked such that it has the consistency of rice. When cooking the cauliflower, add a bit of salt, coriander, and garam masala.
After the cauliflower has softened a bit, add it to the meat and onion mixture. Add raisins, almonds, and apricots, and mix thoroughly. Turn the burner down to low to keep this stuff warm while you prepare the wraps.
In a large pot, heat several cups of water. Blanch each collard leaf in the water for about 4 minutes, or just enough that it softens up a bit. Cut the more rigid part of the stem off.

Dry the leaves, and then lay one out on a plate. Place a generous serving of the meat/cauliflower mixture into each leaf, and then fold the sides in so you have a neat little wrap.
It's easiest to fold the leaves more "hot-dog" style than "hamburger" style.
This recipe makes about 6-8 servings, depending on how big your collard leaves are and how full you make them.

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