- 1 bunch of collard greens, 12 of the leaves set aside for rolling (pick out the biggest, nicest leaves of the bunch)
- 1 t. oil
- 8 oz. cremini mushrooms, sliced thinly (I could not track 8 oz. of these down, so I used a 4-oz. mix of cremini, oyster, and portabellas)
- 4 c. chopped collards
- 1 15-oz. can black-eyed peas, drained and rinsed
- 3 c. Backyard BBQ Sauce
Slice off the stems of 12 nice collard leaves (run a knife alongside either side of the stem and then cut it out of the leaf). Boil a large pot of water. Submerge the 12 collard leaves into the boiling water and cook for 6 minutes. When done, use tongs to transfer them to a strainer and let cool. Handle with care!
Preheat a large skillet over medium, and cook the mushrooms in the oil for 5 minutes. Add the chopped collards. Cook for 7-10 minutes until the moisture has cooked off. Add the peas and cook through. Pour on 2 cups of the BBQ sauce and cook until the wateriness is gone. (5-10 minutes). Let cool.
Place a collard on a flat work surface with the side that has not been sliced facing you. Place some of the black-eyed peas mixture in the lower third of the collard. (The recipe says to put 2 T. in each roll, but I was able to generously use 1/4 c. in each, with some of the black-eyed pea mix still left over. It'll all depend on the size of your leaves though.) Fold the bottom up over the mixture, then fold in the sides. Roll the collard up, gently but firmly.
Roll all the collards. When ready to serve, spoon extra BBQ sauce over the rolls.