In case last week’s post on vegan Caribbean dishes wasn’t enough to make you forget about the cold, snowy weather, here’s one more recipe to beat those winter doldrums.
Stuffed Collard Greens with Jamaican Jerk Tempeh
- 5 tablespoons garlic, minced
- 4 tablespoons coconut oil, melted
- 1 small red onion, diced
- 1 fresh jalapeno, seeded and minced
- 3 tablespoons fresh ginger, peeled and minced
- 1 1/2 teaspoon ground allspice
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Freshly ground black pepper
- Juice from 1/2 of a lemon
- 3/4 cup orange juice
- 2 tablespoons agave nectar
- 16 oz tempeh, cut into bite-size chunks
- About 10 large, broad collard leaves, washed
- 1 15 oz can diced tomatoes
- 1 15 oz can coconut milk
1. Preheat the oven to 350 degrees. To make the marinade for the tempeh, combine 3 tablespoons of the garlic, 2 tablespoons of oil, and the next 12 ingredients (through agave nectar) in a medium bowl. Mix thoroughly. Pour half of the marinade into a 2-quart baking dish. Put the tempeh chunks in the dish and arrange so that they are in a single snug layer. Pour the rest of the marinade on top of the tempeh. Bake, uncovered, for 35-40 minutes, until most of the marinade has been absorbed and the tempeh is nicely browned.
2. While the tempeh cooks, cut each half of each collard leaf off the stems; reserve the stems. Be careful to keep the leaves intact so you have at least 18 long, wide collard ribbons. Roughly chop the stems.
3. Put the remaining 2 tablespoons of the oil in a deep skillet or casserole with a tight-fitting lid over medium-high heat. Add the remaining 2 tablespoons of garlic and the chopped collard stems and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally until the collar stems are just beginning to soften, about 5 minutes. Remove from heat.
4. Lay out a collard ribbon, top with a few pieces of the baked tempeh (be careful not to overfill) and roll it up loosely. Put it in the skillet on top of the garlic and stems. Repeat until all of the ribbons and the tempeh are used, nestling the rolls in next to each other in a single layer.
5. Combine the diced tomatoes and coconut milk in a medium bowl and season with salt and pepper. Pour the tomato-coconut milk mixture over the stuffed collard greens. Return the skillet to medium heat. When the liquid starts to boil, cover and turn the heat down to medium low.
6. Cook, undisturbed, for 10 minutes, or until the collard leaves are tender. To serve, carefully scoop the rolls out and top with the coconut-tomato gravy and bits of collard stems.
Image courtesy of h-bomb via a Creative Commons license.