Description

I interviewed classically trained Chef Paul DelleRose to get his expert chef tips for planning delicious and affordable plant-based meals. Discover how to save money while eating healthy with these easy and budget-friendly plant-based meal planning ideas, along with my favorite starter plant-based recipes.

Ingredients

Scale

For the filling

2 cups assorted cooked grains
1/2 cup cucumber, diced
1/2 cup tomatoes, seeded and diced
1/4 cup olives
1/2 cup red onions, diced
2 tablespoons mint, chopped

Vinaigrette

1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon oregano
2 tablespoons lemon juice
3/4 cup olive oil

Greens

1 1/2 pounds large bunch of collard greens or kale

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Instructions

Remove thick part of stem from the greens and boil in water until tender about 5 minutes, shock in ice water to stop the cooking process.
For the dressing, mix together all ingredients with a whisk, reserve.
In a mixing bowl, combine all the filling ingredients and toss with dressing and season.
To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 2 tablespoons of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go.

Notes

This recipe can be made using raw greens for a chewier texture.