From Farm Member Lisa Powers- thanks!
10 medium sized collard leaves- steamed
1 1/2 cups cooked wild grain rice
1 1/2 cups cooked cannelli beans
1 cup chopped red pepper
1/2 cup chopped onion
3 garlic cloves, chopped
1 cup chopped zucchini
3 T tomato paste
1 T fresh oregano
1 T fresh parsley
salt & pepper to taste
2 cups tomato sauce
grated parmesan cheese
Steam the collard leaves and set aside to cool. Saute pepper, onion, garlic, zucchini and herbs in about 2-3 T of water. Once they are translucent, turn ff heat and add tomato paste. Mix in well with the rice and beans. Divide the mixture evenly into each of the collards, folding the leaf over the mixture and placing in a casserole dish. Once all 10 pieces are in the dish, pour sauce over the stuffed collards and bake for 20 mintutes at 350 degrees. Serve with grated cheese and enjoy!