Ingredients

The following ingredients have 4 Servings
  • 2 cups rotisserie chicken
  • ½ cup mayo
  • ¼ cup dried cranberries
  • 1 apple chopped
  • 2 ounces pistachios without shells
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 8 collard green leaves
  • Ice bath

Instruction

  • 1. Trim the stem off of your collard greens so it's flush with the leaf.
  • 2. Blanch Your Collard Green Leaves (optional):  Bring a large shallow pan with water to a slow boil.  Add one leaf for 30-60 seconds then place the leaf in the ice bath for 10 seconds.  Repeat for every leaf.
  • 3. In a large bowl mix mayo, dried cranberries, chopped apples, pistachios, garlic, onion, salt and pepper in a large bowl.
  • 4. Stack two leaves on top of each other, fill with ¼ of chicken mixture and roll them up.  If you blanch them, they will stay together on their own.  If you don't, you will need a band or toothpick.  I usually just use rubber bands!
  • 5. Eat immediately or consume within 3 days.