Crawfish and Quinoa Collards over White Bean Stew #RSC

• 8 collard greens, leaves blanched (reserve stems)
• 12 cup Spanish onion, diced
• 1 celery, diced
• 2 tablespoons garlic, minced
• 12 cup red bell pepper, diced
• 12 cup corn kernel
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 12 cup canned diced tomato (divided)
• 1 cup crawfish
• 1 cup cooked quinoa (follow package directions)
• 3 green onions, sliced thin
• olive oil
• Reynolds Wrap Foil
• 14 lb bacon, diced
• 12 cup onion, diced
• 2 tablespoons garlic, minced
• 12 cup collard greens, stems diced
• 1 carrot, peeled sliced round
• 1 stalk celery, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can pinto beans (strained, rinsed)
• 1 (15 ounce) can black beans (strained, rinsed)
• 2 teaspoons salt
• 2 teaspoons pepper
• cayenne (optional)

1. Prepare the stuffed collards.
2. Preheat oven to 375 degrees F.
3. Wash collard leaves and trim stems.
4. Dice stems and set aside.
5. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat.
6. Add diced onions, and garlic, saute until onions become translucent, 4-5 minutes.
7. Add bell peppers, corn, dry herbs, and spices.
8. Cook 2-3 minutes more to rehydrate herbs bringing out their essential oils and flavors.
9. Add 1/4 cup of the canned diced tomatoes, cook 5 minutes more.
10. Remove from heat, and stir in cooked quinoa, crawfish and green onions.
11. Season with salt and pepper to taste.
12. Pat blanched collard leaves dry, lay each leaf flat on a clean surface and spoon 1/4 cup of the crawfish mixture into the center of each leaf.
13. Fold in sides, and roll leaf up to form a package.
14. Repeat with remaining leaves.
15. Place leaves in a 9X11-inch casserole, top with reaming diced tomatoes, drizzle with olive oil , salt, pepper.
16. Cover casserole tightly with Reynolds Wrap Aluminum Foil and bake for 20-30 minutes.
17. Remove from oven and serve over bean stew (recipe follows).
18. White Bean Stew:.
19. Saute bacon in a medium sauce-pan over medium-high heat until crispy.
20. Drain some of the fat leaving 2 tablespoons in the pan and add the next 8 ingredients and saute 5-6 minutes until softened.
21. Stir in the next 5 ingredients, lower heat and simmer 15 minutes.
22. Season with salt and pepper according to your personal taste, add cayenne for a touch of heat.
23. Portion stew within four bowls, top with two stuffed collards and drippings from casserole dish.
24. Enjoy!

collard greens, spanish onion, celery, garlic, red bell pepper, corn kernel, ground cumin, thyme, oregano, tomato, crawfish, quinoa, green onions, olive oil, foil, bacon, onion, garlic, collard greens, carrot, celery, cumin, chili powder, paprika, apple cider vinegar, sugar, tomatoes, pinto beans, black beans, salt, pepper, cayenne

Taken from www.food.com/recipe/crawfish-and-quinoa-collards-over-white-bean-stew-rsc-487400 (may not work)