These will make your belly very happy.
- 4 collard leaves, stem removed
- 1 cup cooked brown rice
- 1 can black beans
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1/4 cup pumpkin seeds
- 1 T gomasio (sesame seeds and sea salt)
Bring a large pot of water to a boil.
While you wait, put the can of black beans (drained) and the garlic in a pot to heat.
Once the water is to a boil, place the collard leaves in. Keep an eye on them and take them out carefully once they’re tender, about 3 minutes or so.
Place the leaves on paper towels.
Heat a small skillet and toast the pumpkin seeds. Should take 5 minutes. You’ll see them turn brown and begin to pop.
In a bowl, mix the beans, rice, bell pepper, and pumpkin seeds.
On a single leaf, place about 2 T of the mixture in the center and pour gomasio over it.
Fold in the sides of the leaf and wrap like a burrito.
This is a great side with fish.