Stuffed Collards

Tonight for dinner I tried something new. We had collard leaves for making wraps but I saw a stuffed cabbage recipe and decided to alter it. I blanched the collards in boiling water for about a minute and then cut off the stems. I mixed together quinoa, cherry tomatoes, pesto, garlic, and fresh basil in a separate bowl and spooned the mixture into the collard. To Daniels I added two small mozzarella balls to the top before rolling them up and topping with tomato sauce.