Collards

• collard greens Large
• chicken
• cooked brown rice or cooked barley
• pinto beans
• pepper corn vegies like: chopped bell
• taco seasoning
• enchilada sauce
• shredded cheddar cheese
• Fage Yogurt at room temp in place of sour cream

1. First step: Cook Collards and let set
2. Mix filling ingredients to put in each collard. Place in the middle. If the collard stem is very hard; cut it out. Fold the right side over the filling and then the left side and then roll from the bottom to the top of the leaf and secure with 2 toothpicks. Place in shallow baking dish lined with enchilada sauce.
3. Place rolled up collards in the dish lined with a bit of the enchilada sauce and then cover with the rest of the sauce. Cover with foil and bake in about a 375 degree oven until hot. About 30 minutes.
4. Top with the shredded cheese and let it melt for 5 minutes in the oven. Then take it out to set a few minutes.
5. Serve on plate topped with room temperature Fage yogurt, chopped green onion, tomatoes and shredded lettuce.

collard greens, chicken, brown rice, pinto beans, pepper, taco, enchilada sauce, cheddar cheese, sour cream

Taken from www.yummly.com/recipe/Collards-1304078 (may not work)