Collard Wraps with Sriracha and Sage Cheesorizo®

March 30, 2016


Lightly steamed collard leaves filled with savory Sage Cheesorizo, basmati rice, sauted vidalio onion, and topped with Sriracha


5 large collard leaves

1 chub Sage (or Italian) Cheesorizo

1/2 large or 1 small Vidalia or other sweet onion

1 clove garlic

2 cups cooked basmati or other rice

Olive oil

Sriracha hot sauce


Wash and thin the stem on collards (run a knife parallel to the leaf to remove high ridges of stem)

Place leaves on a covered plate and steam in microwave or by other means for just a few seconds to lightly soften

Chop onion and garlic and saute in olive oil

Crumble Cheesorizo into pan and continue to cook until golden brown

Mix in cooked rice, stir briefly, and remove from heat

Place leaves on a flat surface and add a few tablespoons of filling - the amount will vary depending on the size of the leaf

roll by folding the stem side first over the filling, then bring the edges - the ends of the roll - in over the first fold, then roll the rest of the way, similar to a burrito

Top with sauce and enjoy

Can be made ahead and then reheated just before serving


0 Reviews