This award-winning dish 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 greens with the earthiness of roasted sweet potatoes, sautéed red peppers and chicken that has been draped in rich, hot and flavorful curry will having you falling in love at first bite.

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Recipe Summary

prep:
20 mins
cook:
45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Collard Green Directions

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  • 1. Cut the stems of each collard green leaf.

  • 2. Wash each collard green leaf thoroughly

  • 3. 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.

  • 4. Bring pot of chicken broth to a rolling boil. Remove from heat.

  • 5. Submerge each leaf, one by one into hot water for 30 seconds.

  • 6. Lay each leaf flat and set aside until other ingredients have been cooked.

  • Roasted Sweet Potato Directions – Roast on 450

  • 1. 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.

  • 2. Place sweet potatoes on non-stick cookie sheet (or coat cookie sheet with cooking spray). Spread potatoes out try not to over crowd.

  • 3. 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 – Sautee

  • 1. Heat cast iron skillet and sautee peppers just long enough to wilt them & set aside

  • Curry Chicken

  • 1. Clean chicken and remove skin.

  • 2. Cut chicken into smaller pieces for faster cooking

  • 3. Season chicken with salt and 2 tablespoons of curry powder. Allow to marinate for 30 minutes.

  • 4. Heat coconut oil in skillet (I use cast iron) on medium heat.

  • 5. Cook chicken in on grill or in skillet until done or 165F internal temperature.

  • 6. Allow chicken to cool.

  • 7. Pull chicken away from the bone into strips, kinda like pulled pork.

  • 8. 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.

  • Rolling your collard green wrap

  • 1. Lay blanched leaf down flat

  • 2. Fill collard green leaf with curry chicken, roasted sweet potatoes, sautéed red peppers, julienned carrots.

  • 3. Fold leaf a little on each side and began rolling.

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