I do, as a general rule, eat grain, though I do care about the quality of my grain (I am going to be sharing more on my ever developing food philosophy soon.) But some days I don’t want something heavy for dinner, and I want to get some extra greens into a meal. So this recipe is perfect.
That being said, I know this is an insult to any real enchilada – and I spent a long time trying to think up a name for this yummy, collard green filled goodness that did not include that name. Michael finally told me to give it the name that I gave it above. And I think it is appropriate. If anyone else comes up with a better name, I am all ears.
On another note, this tomatillo sauce. I can eat it by the spoonful. It is really tasty, and I have seriously considered replacing our regular salsa with this goodness. It is really simple, only 5 ingredients (including salt) and only taking 20 minutes to make, including the time that the ingredients are charring in the oven. I can’t wait to start barbecuing this summer, because I want to trying charring them over an open flame – because that will make it so much better.
And the collard greens. Michael and I are not the biggest fans of collard greens. I have bought them multiple times, trying to like them, but we could generally prefer kale or some other green. But we both agreed that this made collard greens tasty. S
So. Give it a try, and let me know what you think!
A [Delicious] Insult to Enchiladas
Cooking Time: 4 hours
Servings: 3 servings
6 large collard green leaves*
1 lb. bottom round roast
1 tablespoon cumin seeds
1-1/4 teaspoons Himalayan salt
4 small or medium tomatillos
2 small onions
3 cloves garlic
4 ounces shredded cheddar cheese (I used a grassfed cheddar here that did not melt super well)
Season the bottom round roast with cumin seeds, 1 diced jalapeño, and a teaspoon of salt. Cook in the crockpot on low for 3 hours.
After 3 hours, turn the oven on broil at 500 degrees.
Cube the roast, and place the cubed beef into the liquid in the crockpot so it absorbs more of the flavor and broth.
Halve the tomatillos, quarter the onions, and place peeled garlic cloves and halved jalapeños on a pan together and place in the oven for 15 minutes.
Place a pot of water on the stove and bring to a boil.
Prepare the collard greens by cutting off the extra stems.
Once the veggies in the oven have charred, throw them all into a blender with a 1/4 teaspoon of salt. Blend until an evenly smooth consistency.
Reduce the oven heat to 350 degrees.
Spread 1/3 of the tomatillo sauce over the bottom of a small casserole pan or a cast iron skillet (mine is 11 inches in diameter.)
Drain the cubed beef of the liquid, and mix a 1/3 of the tomatillo sauce into the beef.
Place the collard greens into the boiling water, one at a time, for 30 seconds each. They should be pliable once they are removed from the water.
Put 1/6th of the beef filling onto the bigger side of the collard leaf. Wrap the collard greens like you would wrap a tortilla – bringing the end of the collard greens over the filling, then the sides, and then roll the collard green up the rest of the way. Repeat with the rest of the collard greens.
Pour the rest of the tomatillo sauce over the wraps. Place into the oven for 15 minutes.
After 15 minutes, sprinkle the cheese over the top, and place back in the oven for 5-10 minutes.
*Note: This recipe is also really tasty with homemade tortillas. I used The Whole Food Diary’s yummy sprouted spelt tortilla recipe when making it recently for guests, and people told me it was good. So, if you are not convinced about using collard greens in the place of tortillas, give that a try.