Collard “enchiladas” with mashed potato filling (gluten-free, dairy-free, vegetarian)

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
  • raisins
  • pitted green olives, chopped
  • ground cumin
  • roasted pecan and walnut pieces
  • salt
  • pepper
  • store-bought green or red salsa
  1. Steam potatoes until very soft. Transfer to a large bowl and let cool.
  2. Steam or microwave intact collard leaves until soft. Remove center rib and cut leaves in half lengthwise. Pile leaves on a work surface.
  3. 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.
  4. 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.
  5. 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.
  6. Bake, checking every 20 minutes or so, until bubbling and a fork easily pierces the rolls. Uncover and let cool a minute before serving.

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