New Year traditions – collard green rolls stuffed with quinoa, black eyed peas, and pork

New Year traditions – collard green rolls stuffed with quinoa, black eyed peas, and pork

With all of the unknowns of New Years, you can be guaranteed of two things.   One –  you will reflect on the previous year with some combination of joy and sadness.  Two – you will dust off your highest hopes in anticipation of the yet unknown magic that lies ahead.  I’d like to throw a third into the mix – a dose of creativity!  Lets start with a quick turn of the standard New Years meal of collard greens, black eyed peas, and pork into something innovative – collard rolls.  If you really want a fresh start to the year, start with a fresh approach.

You can short cut this recipe by purchasing the pulled pork or using canned beans, but what kind of example would that set?  You’ll need to make a few recipes to create these collard wraps, but trust me – they are all worth it.

Collard green rolls – below

Traditional collard greens (not for use with rolls)

Black eyed peas

Asian pork

Pork  carnitas – pulled pork


New Year's Collard rolls
Prep time
Cook time
Total time
All of the best southern New Year's traditions wrapped into a hearty appetizer
Recipe type: Appetizer
Cuisine: American
Serves: 12
  • 2 bunches collard greens
  • 1½ cups black eyed peas (see other recipe)
  • 1 cup pulled pork (see other recipe)
  • 1 cup uncooked quinoa
  • 1 cup chicken or vegetable broth (for cooking quinoa)
  • 1 cup water
  • 1 tbs olive oil
  • 1 tbs orange juice
  • 1 clove garlic, minced
  • 1 small onion
  • 1 green bell pepper, finely chopped
  • ¼ cup macadamia nuts, crushed
  • 2 tbs white vinegar (to taste)
  • salt and pepper to taste
  1. Cook the black eyed peas and pork from the recipes above.
  2. Bring a large pot of salted water to a boil.Discard the stems from collard greens and place whole leaves in boiling water (keeping them as large as possible). Simmer for 5 minutes or until just tender (don't over cook). Gently remove leaves from water and drain in a colander. Place on paper towels to dry fully.
  3. Cook quinoa according to package directions, using the chicken broth or vegetable broth and water listed above.
  4. In a medium skillet, heat olive oil and add orange juice, garlic, onion, and bell peppers. Cook until translucent and fragrant. Add cooked quinoa and black eyed peas, pulled pork, crushed macademia nuts and vinegar. You will have about 4 cups mixture. Remove from heat.
  5. Arrange a reserved collard leaf on your counter and place quinoa mixture to the left, middle center of the collard leaf. Tuck both ends over the top, then roll up the leaf to capture the filling (think of a burrito or spring roll) Repeat with remaining leaves and filling and serve.


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