Me: we have beet greens, collards, cilantro and lettuce left. Ideas? Husband: fish tacos? Me: Hmm, OK, not sure fish tacos will use up a lot of those CSA ingredients, but I’ll figure something out.
I decided to use the collards as wraps and then make a mix of sweet potatoes and black beans. That mixture is based on a recipe for Sweet Potato Black Bean Enchiladas from Whole Foods. Then I wrapped them in steamed collards, which there’s a fabulous demonstration of how to do that here. (I will add that I’d steam them the entire minute next time. 30 seconds was just not quite enough time.)
Here’s the recipe:
- Black beans: you can either cook these the slow, traditional way or you can pressure cook them (my preferred method) or you can use canned. Rinse well if using canned. Add to the beans:
- a clove or two of crushed garlic
- a tablespoon of lime juice
- cilantro to your taste
- Sweet potatoes: get a pot of water boiling and add a medium sweet potato that has been peeled and diced into 1/2 pieces. Boil for about 10 minutes. Drain, put back in empty pot and add:
- Half a can of diced green peppers
- Cumin (about a tablespoon)
- Red chile powder, to taste. I probably used a teaspoon. The kid complains if I use too much.
- Mix the two together and put in the collards. I added a dollop of salsa after these were served, and served with rice and chips. You could also spread avocado on the leaves first, but not if you plan to reheat them. (Which they reheated quite nicely in the microwave.)
The husband wouldn’t touch these (he doesn’t care for sweet potatoes anyway) but the kid sure loved them.