Name: Jambalaya-Style Collard Wraps
Prep time: 35 min
Total time: 1 h 10 min
Ingredients: 1 cup chopped celery; 1 cup chopped onion; 1 cup chopped green bell pepper; 6 cloves garlic, minced; 2 cups low-sodium vegetable broth; 1½ cups dry brown rice; 2 teaspoons chopped fresh thyme; 1 15-oz. can no-salt-added red beans, rinsed and drained (1½ cups); 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained; 2 cups sliced fresh or frozen okra (optional); 2 tablespoons salt-free Cajun seasoning; 2 tablespoons red wine vinegar; 8 scallions, sliced; Sea salt, to taste; Freshly ground black pepper, to taste; 16 fresh collard leaves

Prep-time: 35 minutes / Ready In: 1 hour 10 minutes
Makes 16 wraps
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Get classic Cajun flavors wrapped up in the South’s favorite leafy green when you make a batch of these scrumptious collard wraps. Saucy red beans and rice are simmered with bell peppers, okra, and tomatoes in a spicy Cajun seasoning to create a jambalaya-style filling. While the mixture melds together on the stovetop, you’ll trim and shape sturdy collard leaves into perfect wraps to create a burrito-style meal. Simply spoon the filling down the center of each leaf, give it a tuck and a roll, and then sink your teeth into this portable dish that puts the South in your mouth with every bite.

For more vegan recipes inspired by Southern cuisine, check out these tasty ideas:

By Nancy Macklin, RDN, Jul 27, 2023

Ingredients

1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
6 cloves garlic, minced
2 cups low-sodium vegetable broth
1½ cups dry brown rice
2 teaspoons chopped fresh thyme
1 15-oz. can no-salt-added red beans, rinsed and drained (1½ cups)
1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
2 cups sliced fresh or frozen okra (optional)
2 tablespoons salt-free Cajun seasoning
2 tablespoons red wine vinegar
8 scallions, sliced
Sea salt, to taste
Freshly ground black pepper, to taste
16 fresh collard leaves

Instructions

In a large pot cook celery, onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add vegetable broth, rice, thyme, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until tender. Add the next five ingredients (through vinegar). Cook 3 to 4 minutes or until okra is tender. Remove from heat. Stir in scallions. Season with salt and black pepper.
Meanwhile, prep collard leaves by slicing off the stem ends. Spoon rice mixture in the center of each leaf. Fold in sides and roll up burrito-style. Secure with a toothpick, if needed. Halve crosswise to serve. If you like, sprinkle with additional fresh thyme.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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