This award-winning dish, Not Your Mama’s Collard Greens will have your taste buds jumping with anticipation from the moment you see the bright, bold colors of this collard green wrap. The infusion of fresh collard green leaves with the earthiness of roasted sweet potatoes, sauteed red peppers and chicken that has been draped in rich, hot and flavorful curry will having you falling in love at first bite.
Collard greens were my Mama’s favorite…so much so, that I spent every Saturday as a kid for as long as I can remember, picking and cleaning bunch after bunch of collard greens for Sunday’s dinner. Just like Mama, I love collard greens and I’ve learned to cook them a little healthier. Not Your Mama’s Collard Greens is one of the ways I maintain the collard green tradition but, with a focus on healthy eating.
This past fall I had the opportunity to present Not Your Mama’s Collard Greens into a recipe contest sponsored by The Spice Lab, Inc. Amazingly, I won that contest. The prize for winning was a Golden Ticket to compete in the World Food Championships . The experience of competing in the largest food sport competition in the world with my Mama’s favorite vegetable, was nothing short of spectacular!
I can honestly say that I felt Mama’s presence at the World Food Championships, cheering me on every step of the way. Mama has transitioned to the other side now and I can’t express how much I miss her. Oh, how I wish she were here to give her expert opinion on Not Your Mama’s Collard Greens; after all nobody knows collard greens like Mama. Those times when I need to feel her presence the most, I find myself taking a trip to the market. I pick out the best-looking bunches of collard greens, like the ones Mama would’ve chosen. I put on her favorite music and revel in the memories and shed a few tears; all while picking, cleaning and cooking collard greens.
- 2-3 Bundle of fresh collard greens
- 4 Bone in chicken thighs
- 2 Large sweet potatoes
- 3 Red bell peppers
- 1 stick real butter (melted or very soft)
- 2 tablespoons of coconut oil
- 1 tablespoon The Spice Lab Himalayan Salt & Pepper mix
- 1 tablespoon The Spice Lab Healing Spice – Cinnamon
- 5 tablespoons The Spice Lab’s Madras Curry (Yellow)
- 1 teaspoon turmeric
- 1 teaspoon brown sugar
- ¼ cup coconut milk
- 3 cups chicken broth
- 1 -2 carrots
Collard Green Directions
- Cut the stems of each collard green leaf.
- Wash each collard green leaf thoroughly
- Flip each leaf over with stem side facing up. With a paring knife, trim the big stem running down the middle of each leaf. This will make the leaf more flexible.
- Bring pot of chicken broth to a rolling boil. Remove from heat.
- Submerge each leaf, one by one into hot water for 30 seconds.
- Lay each leaf flat and set aside until other ingredients have been cooked.
Roasted Sweet Potato Directions – Roast on 450
- Peel and cut both sweet potatoes into small chunks and rinse well. Place in a bowl; add cinnamon, brown sugar & 1 teaspoon olive oil. Mix well.
- Place sweet potatoes on non-stick cookie sheet (or coat cookie sheet with cooking spray). Spread potatoes out try not to over crowd.
- Roast for 35 to 45 minutes (depends on your roasting preference). Turn potatoes after 20 min and continue roasting until roasted to your liking.
Roasted Red Bell Peppers – Roast on 450
- Cut peppers in half and remove stems, seeds & membranes.
- Lay peppers on a foil-lined cookie sheet, cut side down.
- Roast peppers for 20-25 minutes or until the skin is very dark and peppers have collapsed.
- Let cool for a few minutes, peel skin off & discard.
- Clean chicken and remove skin.
- Cut chicken into smaller pieces for faster cooking
- Season chicken with Himalayan salt & pepper mixture and 2 tablespoons of curry powder. Allow to marinate for 30 minutes.
- Heat coconut oil in skillet (I use cast iron) on medium heat.
- Cook chicken in on grill or in skillet until done or 165F internal temperature.
- Allow chicken to cool.
- Pull chicken away from the bone into strips, kinda like pulled pork.
- In the same skillet return pulled chicken. Add remainder of curry. Add coconut milk. Allow to simmer on low-medium for 20 minutes with lid on.
Roasted Red Bell Pepper & Sweet Potato Puree
- Combine ½ to 1 cup of roasted sweet potatoes, 1 roasted red bell pepper and 1 stick real butter in a food processor or blender until blended well.
- Salt & pepper to taste
Rolling your collard green wrap
- Lay blanched leaf down flat
- Fill collard green leaf with curry chicken, roasted sweet potatoes, sautéed red peppers, julienned carrots.
- Fold leaf a little on each side (like you’d roll a burrito) and began rolling.