Monday, June 4, 2012

Collards Stuffed With Sweet Potato and Feta

This one comes to us from Jon and Vera, who pick their share up at Espresso A Mano in Lawrenceville.

Collard Leaves stuffed with Sweet Potato and Goat Feta
(inspired by a Sweet Potato and Quinoa Collard Rolls recipe by Sherrie of Lancaster Farm Fresh CSA)
10 Collard Green leaves
2-3 medium sweet potatoes
1 small onion, chopped
2 cloves garlic
1/3 cup Sam and Susie Byler's Goat Feta, crumbled or shredded
juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet or spicy curry powder
1/2 teaspoon turmeric
3 green onions
1 slice bacon, chopped into pieces (optional)
2 tablespoons olive oil

Cook or steam sweet potatoes, then peel and shred.
Saute onion in 1 tablespoon oil, when almost done reduce head, add garlic and spices, stir quickly, then add sweet potatoes. Mix in lemon juice, turn off heat, mix in feta and set mixture aside.

Remove thick part of stem from collard leaves. Put leaves in boiling water for 2-3 minutes until bright green; drain (reserving water for soup stock), cool leaves in cold water, then pat dry.

Put 1/4 cup of sweet potato mixture on each collard leaf, then roll the mixture inside each leaf like a burrito.

In skillet, saute green onions and bacon pieces, add collard rolls to pan, seam down; turn gently to coat with mixture. Serve immediately.


  1. These look delicious! I wish I had some collard greens left, but we already ate them all last night.

  2. We randomly purchased sweet potatoes last night! Perfect!

  3. We made these last night with the new batch of collards we got in yesterday's CSA, and they are amazing! Thanks for the recipe!

  4. These were deelish! We're going to freeze the leftovers.

  5. Excellent recipe. Make extra for lunch the next day.