Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 8-10 large collard green leaves
Special equipment needed:
- Large pot
- Skillet
- Cutting board
- Knife
- Mixing bowl
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the collard green leaves and blanch for 1-2 minutes until they are bright green and pliable. Remove from the pot and set aside to cool.
2. In a skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until softened.
3. Add the cumin, chili powder, paprika, salt, and pepper to the skillet and stir to combine.
4. Add the cooked rice, black beans, corn, and cilantro to the skillet and stir to combine.
5. Lay a collard green leaf flat on a cutting board. Cut off the thick stem at the bottom of the leaf.
6. Spoon 1/2 cup of the beef and rice mixture onto the center of the collard green leaf.
7. Fold the sides of the leaf over the filling, then roll up tightly.
8. Repeat with the remaining collard green leaves and filling.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Fiber: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Quinoa or couscous can be used instead of rice.
- Pinto beans or kidney beans can be used instead of black beans.
- Frozen or canned corn can be used instead of fresh corn.
Variations:
- Add diced tomatoes or salsa to the filling for extra flavor.
- Top the wraps with shredded cheese and bake in the oven for a cheesy twist.
- Use lettuce leaves instead of collard green leaves for a lighter wrap.
Tips and tricks:
- Be sure to blanch the collard green leaves before wrapping to make them pliable and easier to roll.
- Use a toothpick to secure the wraps if they are not staying closed.
- Make the filling ahead of time for an easy weeknight dinner.
Storage instructions:
Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the wraps in the microwave or oven until heated through.
Presentation ideas:
Serve the wraps on a platter with a side of salsa and guacamole.
Garnishes:
Top the wraps with a dollop of sour cream and a sprinkle of chopped cilantro.
Pairings:
Serve the wraps with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Roasted vegetables
Troubleshooting advice:
- If the collard green leaves are too tough to roll, blanch them for a few more minutes until they are more pliable.
- If the filling is too dry, add a splash of chicken broth or water to moisten it.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Collard greens are a staple in Southern cuisine and are often used in traditional dishes such as collard greens and ham hocks.
Flavor profiles:
The Litsusu Cologanti Wraps are savory and slightly spicy with a hint of smokiness from the paprika.
Serving suggestions:
Serve the wraps as a main dish for dinner or as a hearty lunch.
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