timer icon
1 • hour
food icon
4 • people
difficulty icon
Average

Collard and Faro Wraps

5/5 (2)

Ingredients

  • tick2 cups Chantal Organics Chopped Tomatoes
  • tick 1/4 cup Chantal Organics Extra Virgin Olive Oil
  • tick 2 cloves garlic
  • tick Pinch of chilli flakes
  • tick 1 tsp coconut sugar
  • tick Salt and pepper to season
  • tick 200g faro
  • tick 12 large collard leaves
  • tick 1 onion
  • tick 1 carrot
  • tick 3 large portobello mushrooms
  • tick Chopped fresh herbs (we used mint, parsley and coriander)

instructions

  • Step 1.

    ​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.

  • Step 2.

    Stir the farro into a saucepan of salted boiling water and simmer uncovered until tender (about 35 min). Drain and let cool.

  • Step 3.

    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.

  • Step 4.

    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.

  • Step 5.

    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.

  • Step 6.

    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.

  • Step 7.

    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.

Chantal Organics Products used

plow-left
Chopped Tomatoes
plow-left
Extra Virgin Olive Oil

Other recipes you may like

rec
Basil Summer Strawberry Cake
This summer cake has just the right amount of sweetness to compliment the creamy frosting, summer strawberries and touch of fresh basil. This cake from Tereza at Teresamisu is both delicious and unique with the addition of perfectly toasted pumpkin seeds.
rec
Indian Spinach Curry
This vegetarian curry is both tasty and loaded with nutritious greens. You can add frozen greens (spinach and peas) or whatever greens you have in your garden. Paneer is an Indian cottage cheese that can be found in most supermarkets.
rec
Savoury Herb Shortbread
You’ll be surprised how simple our savoury herb shortbread are to make. All you really need is flour, parmesan and butter, though we’ve added a load of fresh herbs for flavour. If you can bring yourself to share them, these savoury herb shortbread make the cutest gift or moreish party snack.
rec
Quinoa and Strawberry Salad with Apple-Lime Dressing
This fresh, summer salad is the perfect accompaniment for your summer BBQ. The flavour of the fresh strawberries and mint are brought to life with the apple-lime dressing. Quinoa is a healthy, plant-based source of protein and gluten free too.
rec
Fried Bao Bun Ice Cream Sandwich
Vanilla bean ice cream sandwiched with Peanut Butter and banana in a crispy fried hot bao bun. The salty, sweet cashew crumb adds extra crunch and balances the sweetness.
rec
Frozen Yoghurt Grainola Cups
These frozen yoghurt grainola cups are an easy healthy treat for the whole family. Use your favourite fruits and Piako Yoghurts.


5/5 (2)


What do you think about this recipe?



Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration


Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration