Savory BBQ Black-Eyed Pea & Collard Wraps

1. Boil Collard Leaves

Start by bringing a large pot of water to a boil. Once boiling, carefully add the collard leaves and cook them for about 6 minutes. Use tongs to remove the leaves and transfer them to a strainer to drain. Ensure the leaves are tender but not torn.

2. Sauté Mushrooms

Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the thickly sliced cremini mushrooms and sauté them for about 5 minutes until they are softened.

3. Cook Chopped Collards

Add the chopped collards to the skillet. Cook them for about 7 to 10 minutes, stirring occasionally, until most of the moisture has evaporated and the collards are tender.

4. Prepare Filling

Add the drained black-eyed peas and 2 cups of the BBQ sauce to the skillet. Stir everything together and let it cook for another 5 minutes. Remove the skillet from the heat and let the mixture cool until it is comfortable to handle.

5. Assemble Wraps

Place one of the boiled collard leaves on a flat work surface. Spoon some of the black-eyed pea mixture onto the center of the leaf. Fold the sides of the leaf over the filling and then roll it up tightly. Repeat this process with the remaining leaves and filling.

6. Serve

Serve the collard wraps with the remaining cup of BBQ sauce on the side for dipping. Enjoy these savory wraps as a delicious and nutritious meal.