- 2 cups Chantal Organics Chopped Tomatoes
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 2 cloves garlic
- Pinch of chilli flakes
- 1 tsp coconut sugar
- Salt and pepper to season
- 200g faro
- 12 large collard leaves
- 1 onion
- 1 carrot
- 3 large portobello mushrooms
- Chopped fresh herbs (we used mint, parsley and coriander)
Sautee the garlic in half the olive oil on low heat until golden. Add the chilli flakes, chopped tomatoes and coconut sugar and simmer gently for 10 – 15 min. season with salt and let cool.
Stir the farro into a saucepan of salted boiling water and simmer uncovered until tender (about 35 min). Drain and let cool.
Meanwhile, remove the bottom end of the tough collard spine without losing the integrity of the leaf. Add the leaves to a pot of boiling salted water and cook until bright green and tender, about 2 minutes. Remove with tongs and transfer immediately to a bowl of ice water. Once cold, remove the leaves from the water, pat dry and reserve.
Season the mushrooms with salt and pepper, place in a baking dish, drizzle with olive oil and roast them in the oven at 180C for 10 min. Set aside to cool, then dice.
Dice the onion and carrot and sauté in the remaining olive oil for ten minutes until soft. Add the chopped mushrooms, the cooked farro and fresh herbs, combine and season with salt and pepper.
Working with one collard leaf at a time, arrange 2 tablespoons of filling in the bottom third. Fold stem end over filling. Fold in the sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam side down to a baking dish.
Spread sauce evenly over stuffed collards. Cover with baking paper, then foil and bake until the collards are tender, about 20 – 25 min at 180 degrees Celsius. Serve immediately.
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