Looking at what was in the fridge and pantry, I came up with this take on a traditional Mexican entrée. Dried chipotle chiles add a spicy, smoky flavor, and the raisins add a hint of sweetness. In step 6, you could microwave the rolls in 2-minute intervals, covered with a microwave-safe top or plate, until bubbling and heated all the way through if you like.
- potatoes, cut into chunks
- collard greens
- dried chiles, mild, medium, and/or hot
- pitted green olives, chopped
- ground cumin
- roasted pecan and walnut pieces
- store-bought green or red salsa
- Steam potatoes until very soft. Transfer to a large bowl and let cool.
- Steam or microwave intact collard leaves until soft. Remove center rib and cut leaves in half lengthwise. Pile leaves on a work surface.
- Meanwhile, cut chiles into small pieces. Put chiles and raisins in a glass measuring cup and pour boiling water over just to cover. Soak until chiles and raisins are completely soft, then use scissors to cut them into tiny pieces while soaking.
- Pour the chiles, raisins, and some of the soaking water onto the potatoes and mash with a large fork, spatula, or potato masher. Stir in olives, cumin, nuts, and more soaking water as needed to create a mixture that is integrated, but not mushy. Season to taste with salt and pepper.
- Preheat toaster oven or standard oven to 375º. Put a dollop of potato mixture on the end of a collard leaf, roll up, and put seam side down in a baking dish. Repeat with each collard leaf. Pour salsa over the rolls and cover with foil.
- Bake, checking every 20 minutes or so, until bubbling and a fork easily pierces the rolls. Uncover and let cool a minute before serving.