top of page

3 Must-Have Flare Free Recipes to Put Your Garden Greens to Work

If you're anything like me you probably have cabbage, collard greens and kale coming out of your ears this time of year! Whether it's coming straight out of your garden or in your CSA box, I have three amazing recipes to help you put those amazing healing veggies to work!!



CABBAGE ROLL CASSEROLE

(c=cup; T=tablespoon; t=teaspoon)

Serves 4

INGREDIENTS:


Extra virgin olive oil spray

1 c of your favorite organic rice, cooked according to package instructions 1 lb. organic grass-fed/pastured meat

1 container of pre-diced onion

1/2 small green cabbage, diced into bite-sized pieces

8-12 peeled cloves of garlic, minced

30 oz. organic tomato sauce in a jar, box or BPA free can

Soy-free vegan mozzarella to taste (optional)

Sea salt and black pepper to taste


INSTRUCTIONS:


Preheat the oven to 350 degrees and grease a large baking dish with oil.


Heat an extra large skillet over medium-high heat until hot. Add a bit of oil then add the meat. Cook, breaking up with a wooden spoon, until halfway done then add the onions and cabbage. Season well with salt and pepper and cook until tender.


Add garlic and cook for about another 60 seconds until aromatic. Add tomato sauce then season with salt and pepper. Taste and adjust seasoning by adding more of anything you'd like to taste more of.


Spread cooked rice into an even layer in the baking dish then top with cabbage mixture. Top with cheese if using then spray with oil and cover with foil.


Bake for 30-45 minutes until cheese melts then turn the broiler to high and broil for a few minutes until bubbly around the edges and cheese melts further.


NOTE: Vegan cheese doesn't brown/melt the same way regular cheese does. If it needs more time to melt, cooking it covered with foil will work better than broiling it for longer.





SWISS CHARD WRAPPED CHICKEN ENCHILADAS

(c=cup; T=tablespoon; t=teaspoon)

Serves 4

INGREDIENTS:


12-16 lg. Swiss chard leaves, stems removed

Water for blanching chard

2 rotisserie chickens, shredded

2 bags of soy-free vegan shredded cheddar

2 bags of Frontera enchilada sauce

2 jars of Siete enchilada sauce

~1 T dried cumin

Spray olive oil

Sea salt and black pepper to taste


INSTRUCTIONS:


Preheat the oven to 350 degrees and grease a large baking dish with oil.


Bring a giant pot of water to a boil and blanch chard leaves (4-5 at a time so you don't over-crowd the pot) for about 45-60 seconds until tender then remove from the pot and lay out on a sheet tray (putting parchment paper in between layers so the chard leaves don't stick to each other).


Place shredded chicken, 1 bag of shredded cheddar and 1/2 bag of Frontera enchilada sauce in a large mixing bowl. Season with 1 tablespoon of cumin and salt and pepper. Taste and adjust seasoning by adding more sauce, cumin, salt or pepper as needed.


Lay out swiss chard leaves on a cutting board and stuff with 3-4 tablespoons of filling (depending on the size of each leaf) then roll up like a burrito.


Arrange side-by-side in the greased baking dish (seam side down) and repeat the process until all your leaves are stuffed.


Drizzle with sauce to your liking then sprinkle with cheese. Spray with oil then cover with foil and bake for 1 hour until bubbly around the edges and melty.


NOTE: Serve with plain unsweetened soy-free vegan yogurt, guacamole, pico de gallo, cilantro, etc. Don't care for red enchilada sauce? Switch it up with a green enchilada sauce!!





ASIAN TURKEY STUFFED COLLARD GREENS WITH SAVORY BROTH

(c=cup; T=tablespoon; t=teaspoon)

Serves 4

INGREDIENTS:


8 extra large collard green leaves, stems removed

Toasted sesame oil

1 lb. organic pasture raised ground meat (chicken, turkey or grass fed beef)

1/2 container of pre-diced red onion

½ organic red bell, diced small

1/2 bag of shredded carrots

¼ small cabbage, shredded (substitute 1/2 bag of coleslaw)

10 peeled garlic cloves, minced

~1 t organic apple cider vinegar

~1/3 c coconut aminos

~2 T local raw honey

1 qt. no sugar added organic bone broth

Spray avocado oil

2 scallions, sliced thin for garnish

White sesame seeds for garnish

Optional garnish: Yellow Bird Sriracha for garnish


INSTRUCTIONS:


Preheat the oven to 350 degrees and grease a large baking dish with oil.


Heat an extra large skillet over medium-high heat until hot. Coat with oil then add meat with a pinch of salt and pepper nd break up with a wooden spoon until halfway cooked.


Add the onions and next 3 ingredients with another pinch of salt and pepper and cook until tender.


Add the garlic and cook for about 30-60 seconds until aromatic then add the vinegar and next 2 ingredients. Mix to combine then taste and adjust seasoning by adding more of anything you'd like to taste more of.


Lay out collard greens and stuff with turkey filling. Roll up like a burrito then arrange in greased baking sheet side-by-side (seam side down).


Add broth to the baking dish until it comes halfway up the sides of the collard green rolls.

Spray rolls with oil then cover with foil and bake for 1 hour until tender.


Serve in pasta bowls with savory broth then garnish with scallions and sesame seeds.



WHICH OF THESE RECIPES WILL YOU TRY FIRST?!



Comment below!!


Happy Cooking!


xo,


Laura

Comments


bottom of page