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Crawfish and Quinoa Collards over White Bean Stew #RSC Recipe

Crawfish and Quinoa Collards over White Bean Stew #RSC Recipe

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Crawfish and Quinoa Collards over White Bean Stew #RSC

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Ingredients:

Serving

8 collard greens, leaves blanched ( reserve stems)
1/2 cup spanish onion, diced
1 celery, diced
2 tbsp garlic, minced
1/2 cup red bell pepper, diced
1/2 cup corn kernel
1 tsp ground cumin
1 tsp dried thyme
1 tsp dried oregano
1/2 cup canned diced tomato (divided )
1 cup crawfish
1 cup cooked quinoa ( follow package directions)
3 green onions, sliced thin
olive oil
reynolds wrap foil
1/4 lb bacon, diced
1/2 cup onion, diced
2 tbsp garlic, minced
1/2 cup collard greens, stems diced
1 carrot, peeled sliced round
1 stalk celery, diced
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tbsp apple cider vinegar
1 tbsp sugar
1 (15 oz) can diced tomatoes
1 (15 oz) can pinto beans (strained, rinsed )
1 (15 oz) can black beans (strained, rinsed )
2 tsp salt
2 tsp pepper
cayenne (optional)

Directions:

Prepare the stuffed collards.
Preheat oven to 375 degrees F.
Wash collard leaves and trim stems. Dice stems and set aside.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add diced onions, and garlic, saute until onions become translucent, 4-5 minutes. Add bell peppers, corn, dry herbs, and spices. Cook 2-3 minutes more to rehydrate herbs bringing out their essential oils and flavors. Add 1/4 cup of the canned diced tomatoes, cook 5 minutes more. Remove from heat, and stir in cooked quinoa, crawfish and green onions. Season with salt and pepper to taste. Pat blanched collard leaves dry, lay each leaf flat on a clean surface and spoon 1/4 cup of the crawfish mixture into the center of each leaf. Fold in sides, and roll leaf up to form a package. Repeat with remaining leaves. Place leaves in a 9X11-inch casserole, top with reaming diced tomatoes, drizzle with olive oil , salt, pepper. Cover casserole tightly with Reynolds Wrap Aluminum Foil and bake for 20-30 minutes. Remove from oven and serve over bean stew (recipe follows).
White Bean Stew:.
Saute bacon in a medium sauce-pan over medium-high heat until crispy. Drain some of the fat leaving 2 tablespoons in the pan and add the next 8 ingredients and saute 5-6 minutes until softened. Stir in the next 5 ingredients, lower heat and simmer 15 minutes. Season with salt and pepper according to your personal taste, add cayenne for a touch of heat. Portion stew within four bowls, top with two stuffed collards and drippings from casserole dish. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	238.46 Kcal (998 kJ)
Calories from fat	86.13 Kcal
		% Daily Value*
Total Fat	9.57g	15%
Cholesterol	70.44mg	23%
Sodium	998.99mg	42%
Potassium	477.54mg	10%
Total Carbs	23.71g	8%
Sugars	5.69g	23%
Dietary Fiber	4.45g	18%
Protein	14.47g	29%
Vitamin C	24.1mg	40%
Vitamin A	0.5mg	17%
Iron	8.4mg	47%
Calcium	71.9mg	7%

Amount Per 100 g
Calories	101.54 Kcal (425 kJ)
Calories from fat	36.68 Kcal
		% Daily Value*
Total Fat	4.08g	15%
Cholesterol	29.99mg	23%
Sodium	425.39mg	42%
Potassium	203.35mg	10%
Total Carbs	10.1g	8%
Sugars	2.42g	23%
Dietary Fiber	1.89g	18%
Protein	6.16g	29%
Vitamin C	10.3mg	40%
Vitamin A	0.2mg	17%
Iron	3.6mg	47%
Calcium	30.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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