Bring a large stockpot of water to a full boil. While water is heating, cut the hard stem out of the center of the collard, go about half way up the leaf. Shave any excess stalk off of the remaining center stem, if necessary
Add collard leaves, one at a time to pot and boil for 3 minutes. Drain leaves and rinse with cold water, pat dry and set aside.
Heat olive oil in a sauce pan over medium heat. Sauté onion for 3-4 minutes, until it begins to soften. Stir in garlic and cook a few more seconds, stirring constantly.
Add stock, water and tomato paste. Whisk until tomato paste is dissolved. Add rice and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 18-20 minutes or until liquid is absorbed.
Whisk together the tomato sauce, lemon juice, coconut sugar and Worcestershire sauce in a medium bowl. Season with salt and pepper, to taste.
Place collard leaf on a flat surface. Top with 2-2.5 oz thinly sliced sirloin tip steak and ¼ cup rice mixture.
Fold bottom pieces up, then fold in sides and roll-up to seal. Place ¼ cup sauce mixture into the bottom of the slow cooker.
Place ¼ cup sauce mixture into the bottom of the slow cooker. Cook for 4 hours on low.
Ingredients
Directions
Bring a large stockpot of water to a full boil. While water is heating, cut the hard stem out of the center of the collard, go about half way up the leaf. Shave any excess stalk off of the remaining center stem, if necessary
Add collard leaves, one at a time to pot and boil for 3 minutes. Drain leaves and rinse with cold water, pat dry and set aside.
Heat olive oil in a sauce pan over medium heat. Sauté onion for 3-4 minutes, until it begins to soften. Stir in garlic and cook a few more seconds, stirring constantly.
Add stock, water and tomato paste. Whisk until tomato paste is dissolved. Add rice and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 18-20 minutes or until liquid is absorbed.
Whisk together the tomato sauce, lemon juice, coconut sugar and Worcestershire sauce in a medium bowl. Season with salt and pepper, to taste.
Place collard leaf on a flat surface. Top with 2-2.5 oz thinly sliced sirloin tip steak and ¼ cup rice mixture.
Fold bottom pieces up, then fold in sides and roll-up to seal. Place ¼ cup sauce mixture into the bottom of the slow cooker.
Place ¼ cup sauce mixture into the bottom of the slow cooker. Cook for 4 hours on low.