Collard Rolls with Roasted Carrots, Sage White Beans, and Hazelnut Cream
For this December, I really wanted to come up with a festive main that’s fun to make, beautiful, and not too obvious. I remembered about collard rolls, how stunning they are, and thought that it would be so nice to fill them with a bunch of holiday-appropriate flavors and colorful veggies. I ended up with a filling of hazelnut cream, roasted carrots and cranberries, and sage white beans - all wintery things that work well together.
The other thing that I’m very excited about in regards to this recipe is that these rolls are very make ahead-friendly. All the components can be made ahead, including the blanched and trimmed collard leaves. The rolls themselves can be made ahead as well, then seared and steamed right before serving. Dishes that can be made in advance are such lifesavers when entertaining! Hope you’ll give these rolls a try sometime soon :)
Collard Rolls with Roasted Carrots, Sage White Beans, and Hazelnut Cream
makes 10-12 rolls
for the hazelnut cream
1/2 cup raw hazelnuts
1 cup raw cashews
2 tablespoons fresh squeezed lemon juice (from about 1/2 large lemon)
2 tablespoons maple syrup
1 tablespoon white miso
1 tablespoon Dijon mustard
sea salt
for the carrots and cranberries
6 medium carrots, quartered lengthwise and halved or cut into thirds crosswise
1 1/2 cups fresh cranberries
olive oil
2 teaspoons ground coriander
sea salt
freshly ground black pepper
for the sage white beans
olive oil
1 red onion, diced
6 garlic cloves, smashed flat and peeled
sea salt
3 cups (2 15 oz/425 g cans) cooked white beans
2-3 tablespoons minced fresh sage
2 tablespoons fresh squeezed lemon juice (from about 1/2 large lemon)
for the collard wraps
10-12 large collard leaves
pomegranate seeds, for decorating (optional)
to make the hazelnut cream
Preheat the oven to 350° F (180° C). Set a small saucepan or teapot of water to a boil. Put the hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and golden. Let cool slightly. Transfer the hazelnuts to a clean kitchen towel. Fold the towel over the hazelnuts, and vigorously rub the hazelnuts between the towel to remove the skins. This method should help remove most of the skins (which are bitter). Transfer the hazelnuts to a medium bowl, add the cashews, and cover the nuts with the boiling water. Let sit for at least 15 minutes, then drain.
Add the hazelnuts and cashews to a high-speed, upright blender, along with 1 cup water, the lemon juice, maple syrup, miso, mustard, and salt to taste. Blend until smooth. Taste for salt and adjust if needed. Transfer the hazelnut cream to a jar or another airtight container and refrigerate until ready to use. This recipe makes extra.
to prepare the carrots and cranberries
Preheat the oven to 400° F (200° C). Prepare a large, parchment-lined baking sheet. Add the carrots and cranberries to the baking sheet, drizzle with oil, sprinkle with coriander, salt, and pepper to taste. Toss to coat. Roast for 35 minutes, stirring halfway, until the carrots are cooked through and soft throughout, and the cranberries have burst.
to make the sage white beans
Heat a large skillet over medium heat, add enough oil to coat the bottom. Add the onion, garlic, and a pinch of salt. Saute for 10 minutes, until the onion is soft and translucent, and the garlic is slightly golden. Add the white beans and another pinch of salt, saute for a few more minutes to incorporate the beans. Add the sage and lemon juice. Partially mash the beans right in the skillet, using a potato masher or a fork, making sure to mash the garlic cloves alongside the beans. Taste for salt and adjust if needed.
to assemble the collard wraps
Bring a large pot of water to a boil. Submerge 3-4 collard leaves at a time in the boiling water for 30 seconds, holding them by the stems, then immediately remove from the water and rinse the leaves under cold water to stop the cooking. Repeat with the remaining leaves. Trim the thicker parts of the stems along the length of each leaf (see photo). Pat dry the collard leaves with a kitchen towel.
Lay one leaf at a time on a cutting board. Add about 2 tablespoons of the hazelnut cream to the bottom third of the leaf, followed by about 2 tablespoons of the beans, 5-6 carrot pieces, and a handful of cranberries. Fold the lower end of the leaf over the filling, then fold in the sides and roll it up tightly. Repeat with the remaining collard leaves.
When ready to serve, heat a skillet over medium heat and add enough olive oil to coat the bottom. Add the rolls to the skillet and sear on both sides, until browned (about 3-4 minutes per side). Add a splash of water and cover the skillet. Reduce the heat to medium low and let the rolls steam for 20 minutes, or until the collard leaves are very soft and easy to cut through. Serve, garnished with pomegranate seeds, if using, with extra hazelnut cream, if preferred.
Notes
This is a great make-ahead dish. All the components can be made ahead, then assembled the day of. The rolls themselves can also be made up to 5 days ahead, then seared and steamed right before serving.
Intuitive Cooking Takeaways
The components of these rolls are all delicious in their own right and can be used in other dishes, like grain bowls or salads.
Now that you know the collard roll technique, you can make it your own and fill the rolls with other delicious things, like lentils and mushrooms, tofu and cabbage, etc. etc.