Collard & Quinoa Soup Ingredients:
1 bunch collard greens 1 cup quinoa 1 quart vegetable stock 1 medium carrot 1-2 lemons olive oil salt pepper parmesan cheese Putting It All Together: Slice greens into thin ribbons. Bring vegetable stock to a simmer. Rinse quinoa under cold running water until water runs clear. Add to stock and simmer for 10 minutes. Slice carrots and celery. Add carrots to soup and simmer for 2 minutes. Add celery and collard greens. Simmer for an additional 2 minutes. Zest one lemon into soup.
Rolled Collards with Be Putting It All Together - Wraps:
Season with lemon juice, salt, and pepper.
Bring a large pot of salted water to a boil. Carefully remove thick central stem from collard l in ice water. Dry blanched leafs.
To finish soup top with a drizzle of olive oil and grated parmesan.
Saute beef. Dice onion and saute until tender.
Toast pine nuts until fragrant and slightly browne
Mix rice, beef, onions, pine nuts, and raisins. Seaso
To assemble - Lay blanched greens flat on cutting b and roll up, wrapping in sides as you would a burr To serve - Sear wraps in olive oil.