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Black Eyed Pea Collard Green Rolls

Black Eyed Pea Collard Green Rolls
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WebMD Recipe from Foodily.com

OK, ready for this? It's a fun one, because it involves:

(a) rolling things up into little Southern-goodness-bombs and

(b) making your own barbecue sauce, something I'd never done before.

This recipe is from Veganomicon, my favorite cookbook of the month. Which, by the way, is really starting to grow on me: Many of the recipes are a little more complicated than what I'm used to, but the recipes and notes are so well written that I feel like I learn something new every time I make one of the meals. (Example: "The basic components of a BBQ sauce are something sweet, something sour, and something tomato-y.") And the tone of the writing is funny and friendly, without being annoyingly witty or cloying.

I'm always wary of recipes that require wrapping the main event in some sort of leaf — lettuce, cabbage, or otherwise. I guess I associate them with that idiotic low-carb craze where we all shunned tortillas and rolls in favor of animal flesh and heart attacks. And if needless death doesn't get you, then surely that fact that lettuce leaf wraps always fall apart will.

But not these. Wrapped in collards, these little flavor bundles stay together really well. And what exactly is inside said flavor bundles? Mushrooms, black-eyed peas, chopped collards, and the star of the show -- homemade barbecue sauce!

Before you ask: Yes, you could substitute a store-bought barbecue sauce. But what fun would that be? Doing it yourself is far cooler (and the sauce is probably spicier, unless you have some blazing specialty BBQ in your fridge).

When, in the end, I tested my sauce for flavors, I ended up adding some more vinegar and salt. And in hopes of not killing my wife and unborn baby, I started with half the crushed red pepper, and it's a good thing I did. The sauce was plenty spicy, even for me, and I like spicy stuff.



(reprinted from Veganomicon with permission)

Ingredients
  • 12 large
    collard leaves
  • 1 tablespoon
    vegetabl oil
  • 8 ounces
    cremini mushrooms, sliced thickly
  • 4 cups
    collards, chopped
  • 1 15-ounce can
    black-eyed peas, drained and rinsed (1 1/2 cups)
  • 1 tablespoon
    vegetable oil
  • 1 medium
    yellow onion, chopped as finely as you can
  • 4 cloves
    garlic, minced
  • 1/4 teaspoon
    salt
  • 1 teaspoon
    red pepper flakes
  • 1 28-ounce can
    crushed tomatoes
  • 1/3 cup
    molasses
  • 1/3 cup
    white vinegar
  • 2 tablespoons
    sugar
  • 1 tablespoon
    prepared yellow mustard, Dijon is fine, too
  • 2 teaspoons
    liquid smoke
Instructions
  1. Bring a large pot of water to a boil.
  2. When the water is boiling, submerge the collard leaves and cover for 6 minutes. When done, use tongs to transfer them to a strainer and let cool. Handle them gently so that they don't rip.
  3. Preheat a large skillet over medium heat. Saute the mushrooms in the oil for about 5 minutes, until softened. Add the chopped collards. Cook for 7 to 10 minutes, or until most of the moisture has cooked off. Add the black-eyed peas and cook through. Pour on 2 cups of the BBQ sauce (recipe follows) and cook for about 5 more minutes. If it looks watery, turn the heat up a bit and cook a few more minutes.
  4. Let cool just a bit so that you can make the rolls without burning yourself.
  5. Place a collard on a flat work surface with the side that has not been sliced facing you. Place about 2 tablespoons of the black-eyed peas and company in the lower third of the collard. Fold the bottom up over the mixture, then fold in the sides. Roll the collard up, gently but firmly. If the filling is spilling out, remove some of the black-eyed peas and try again.
  6. Continue rolling the remaining collards. When ready to serve, spoon extra BBQ sauce over the rolls.
  7. To Make the BBQ Sauce, preheat a saucepan over medium heat.  Place the onions in a pan and saute the oil until browned (about 7 minutes).  Add the garlic and saute for another minute.  
  8. Add all the other ingredients except the mustard and liquid smoke, and cook for at least 30 minutes and up to 1 hour, uncovered, stirring occasionally.  Lower the heat if the sauce begins to splatter everywhere.  
  9. Add the mustard and liquid smoke, and taste for sweetness/sourness.  Adjust the flavors if you think it's necessary, and cook for 5 more minutes.  
  10. If you like a smooth BBQ sauce then you can puree the mixture, but that's not entirely necessary. Makes about 4 cups.  Time: 40 minutes.

This recipe makes 12 rolls, serves 3 to 4.  Time: 1 hour, 20 minutes.

Nutritional Information

Makes: 12 rolls
Serving Size: 3 to 4 rolls
  • Calories297
  • Carbohydrates46.7 g
    • Dietary fiber6.3 g
  • Cholesterol0 mg
  • Fat6.9 g
    • Saturated fat1.2 g
  • Sodium432 mg
  • Protein12.2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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