BBQ Black-Eyed Pea-Collard Rolls

imagesCAWS0DUNFirst off, this is not my picture.  I pulled the image off google. Jeff took the camera with him on a visit with friends. The rolls I made look similar to the picture on left. Kegan and I love this recipe! This was my first time making homemade BBQ sauce. It was much easier than I expected. I added about one tablespoon of honey to the recipe below. This recipe can be found on page 175 of Veganomicon.



BBQ Black-Eyed Pea-Collard Rolls

1 bunch of collard greens, 12 of the leaves set aside for rolling (pick out the biggest, nicest leaves of the bunch)
1 teaspoon oil
8 ounces cremini mushrooms, sliced thinly
4 cups chopped collards
1 (15-ounce)can black-eyed peas, drained and rinsed
3cups Backyard BBQ Sauce, recipe to follow

Slice off the stems of 12 nice collard leaves (run a knife alongside either side of the stem and then cut it out of the leaf). Boil a large pot of water. Submerge the 12 collard leaves into the boiling water and cook for 6 minutes. When done, use tongs to transfer them to a strainer and let cool. Handle with care!

Preheat a large skillet over medium, and cook the mushrooms in the oil for 5 minutes. Add the chopped collards. Cook for 7-10 minutes until the moisture has cooked off. Add the peas and cook through. Pour on 2 cups of the BBQ sauce and cook until the wateriness is gone. (5-10 minutes). Let cool.

Place a collard on a flat work surface with the side that has not been sliced facing you. Place some of the black-eyed peas mixture in the lower third of the collard.  Fold the bottom up over the mixture, then fold in the sides. Roll the collard up, gently but firmly.
Roll all the collards. When ready to serve, spoon extra BBQ sauce over the rolls.

Backyard BBQ Sauce

(makes 4 cups)

1 tablespoon oil
1 medium yellow onion, chopped very finely
4 cloves garlic, minced
1/4 teaspoon salt
1 teaspoon red pepper flakes
1 (28-ounce)can crushed tomatoes
1/3 cup molasses
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
2 teaspoon liquid smoke

Preheat a saucepan over medium heat. Cook the onions in the oil until browned, about 7 minutes. Add the garlic and cook for another minute. Add all ingredients from salt through sugar, and cook from 30 minutes to an hour, uncovered, stirring occasionally. Lower the heat if the sauce begins to splatter.

Add the mustard and liquid smoke, and taste. Adjust the flavors if you prefer it sweeter or more sour, and cook for another 5 minutes. If you like your BBQ sauce smooth, grab your blender and puree.


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