The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Stuffed Collard Greens

Advertisement

Ingredients

6 ounces pulled roast chicken

3 ounces mayo

1 tablespoon curry powder

1 teaspoon cayenne powder

1 teaspoon smoked paprika

½ cup golden raisins

Salt and pepper to taste

1 red onion, sliced

1 head collard greens, stems removed

Olive oil for the pan

Directions

  1. In a large bowl, combine chicken, mayo, curry, cayenne, paprika, and raisins. Mix well and season with salt and pepper.
  2. Lay half of the collard leaves out overlapping and add half chicken salad; sprinkle with red onion. Roll like a burrito. Repeat with remaining collards and chicken.
  3. Heat a griddle or cast-iron pan to medium-high. Add enough oil to coat pan and add wrap. Char collards on both sides, about 2 minutes per side. Remove and slice in half.
Print Recipe