Yall know I'ma country girl, and country girls love and need their greens. Tap in and add this to your lifestyle. Feel free to use any veggies you'd like and whatever flavor hummus you'd like.
I used diced sweet and white potatoes, zucchini, eggplant, roasted chickpeas, quinoa, and Anything but Bagel Seasoning Hummus from Wal-Mart. 2 of the collards greens were stuffed with chickpeas, veggies, and potatoes, and the other 2 were stuffed with quinoa and veggies only.
Roast your chickpeas on 425 for about 5-7 minutes using olive or avocado oil. Reduce heat to 350, remove chickpeas, and start stuffing collards leaves. Spray or spread olive or avocado oil on top of leaves after rolling and securing...bake for 15 min to give the raw veggies time to cook and soften. 😋
P.S. I placed each in its own portion of wax paper so that I could rolled them after cooling so prevent contents from falling out.
Comments