Bbq Collard Rolls with Pickled Onions and Jicama Carrot Slaw

jamiegeller.com

Alison

subheading: PICKLED ONIONS:

1 medium-large red onion, thinly sliced

1 tablepoon sugar

1 tablepoon salt

2 tablepoons vinegar (ACV, white wine/red wine are all fine, no balsamic)

subheading: BBQ SAUCE:

4 tablepoons olive oil, divided

1 small onion, minced

3 cloves of garlic, minced

Pinch of ground cinnamon

2 cups vegetable broth

1 (6. oz) can tomato paste

¼ cup maple syrup

1 teaspoon liquid smoke

1 teaspoon hot sauce (add more or less to taste)

2 large sweet potatoes, peeled and cubed

½ teaspoon salt

subheading: JICAMA- CARROT SLAW:

1 medium-sized jicama

1 bunch whole collard leaves

3 carrots, peeled

Juice of 1 lime

3 tablepoons fresh cilantro, chopped

½ teaspoon salt

Note: Ingredients may have been altered from the original.

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