From the moment you see the bright, bold colors of this collard green wrap, this award-winning dish will have your taste buds jumping with anticipation. The infusion of fresh collard greens with the earthiness of roasted sweet potatoes, sautéed red peppers, and chicken that has been draped in rich, hot, and flavorful curry will have you falling in love at first bite.
Ingredients
- cooking spray:
- ground cinnamon: 1 tsp
- brown sugar: 1 tsp
- olive oil: 1 tsp
- sweet potatoes, peeled and: 2 piece (cut into bite-size chunks)
- bone-in skinless chicken thighs: 4 piece
- 1/2 teaspoons salt: 1 piece
- curry powder: 5 Tbsp (divided)
- collard green leaves: 12 piece (fresh)
- chicken broth: 3 cups
- red bell pepper: 1 piece (sliced)
- butter: 1 Tbsp (softened)
- coconut oil: 2 Tbsp
- ground turmeric: 1 tsp
- coconut milk: 0.25 cup
- carrot: 1 piece (grated, to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment or foil, or spray with cooking spray.
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Whisk cinnamon, brown sugar, and olive oil together in a bowl; add sweet potatoes and stir until well coated with oil and spices. Place sweet potatoes on the prepared baking sheet in a single layer.
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Roast in the preheated oven until tender, 20 to 35 minutes, turning potatoes once halfway through cooking time.
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Season chicken with salt and 2 tablespoons curry powder. Set aside to marinate for 30 minutes.
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Meanwhile, prepare the collard greens. Cut the long stems of each leaf off; discard. Lay each leaf flat, stem side up. Using a paring knife, trim out the tough part of the rib down the center of each leaf, leaving enough of the tender rib near the tip of the leaf intact for the leaf to remain in one piece. This will make the leaves more flexible for rolling.
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Bring chicken broth to a rolling boil in a large pot; remove from heat. Submerge each leaf, one at a time, in the hot broth for 30 seconds to blanch. Lay each blanched leaf flat and set aside.
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Melt butter in a large cast iron skillet over medium heat, add bell pepper, and saute just until wilted, about 3 minutes; remove from skillet and set aside.
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Heat coconut oil in the same skillet over medium heat. Add chicken and cook, turning occasionally, until juices run clear, and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 15 minutes. When chicken is cool enough to handle, pull meat away from the bone in strips, similar to how you would shred pulled pork.
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Return pulled chicken to the same skillet. Stir in remaining 3 tablespoons curry powder, turmeric, and coconut milk. Bring to a simmer over medium-low heat, cover, and cook for about 20 minutes.
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To roll the collard green wraps: Lay a blanched leaf down flat, slightly overlapping the two sides of the leaf at the center where the stem was removed. Place one portion of curry chicken in a line across the leaf, then top with some roasted sweet potatoes, sautéed red bell peppers, and julienned carrots. Fold the leaf sides in over the fillings, and, beginning at the stem end, roll the leaf away from you to enclose the filling on all sides. Secure with a toothpick if needed. Repeat with the remaining leaves and fillings.
