Mushroom Stuffed Collard Wraps
Roasted Kabocha Squash
We picked up some lovely Collard Greens the other day, and didn't want to simply shred and slow cook them (although that's tasty too!). With the addition of the shiitake and shallots, they were the anchor of the dish which also included Roasted Kabocha Squash (recipe) and Grilled Tofu which was first hickory-smoked for 25 minutes, marinated with a combo of 1 tbs. olive oil and 1 tbs. of tamari and black pepper for 5 minutes, then grilled about 4 minutes per turn for nice crosshatch marks.
The collards had the center stem removed and were steamed for 5 minutes to soften, then stuffed with pan-fried shiitake mushroom, shallots, pepper, tamari and white wine and then wrapped like a spring roll. They were finished in the oven by adding the leftover pan sauce from the mushrooms, then covered with foil and baked for 15-20 minutes at 350° F.
Here's the pretty cutaway shot showing the mushroom mixture inside.