Zucchini Lentils and Rice Stuffed Collard Greens

2 medium sized zucchini diced

3 collard green leaves + one leaf sliced very thin

2 cup of basmati rice cooked 

1 cup red lentils cooked

2 Tbsp garlic scapes

1 Tbsp curry powder

1 can coconut milk

1 Tbsp coconut oil

Salt and pepper to taste

Boil the whole collards (stem trimmed) for 3 minutes then cool right away in an ice bath.

Bring sauté pan to medium heat and add coconut oil.

Cook diced zucchini until it starts to soften about 3-4 minutes then add sliced collards, scapes and curry powder and cook for another 2 minutes. Add the one can of coconut milk. And cook for another minute or so.

Strain off the ingredients in the pan and reserve the liquid. 

Mix the cooked rice and lentils with the cooked vegetables and add a pinch of salt and pepper. 

Next roll the ingredients into individual collard leaves. Make sure the ends are closed.

Place in oven safe dish evenly spaced then add the leftover coconut liquid to the pan. 

Bake at 350˚F uncovered for 15 minutes or until heated through, then serve.