Jambalaya-Style Collard Wraps

In a large pot cook celery, onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vegetable broth, rice, thyme, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until tender. Add the next five ingredients (through vinegar). Cook 3 to 4 minutes or until okra is tender. Remove from heat. Stir in scallions. Season with salt and black pepper. Meanwhile, prep collard leaves by slicing off the stem ends. Spoon rice mixture in the center of each leaf. Fold in sides and roll up burrito-style. Secure with a toothpick, if needed. Halve crosswise to serve. If you like, sprinkle with additional fresh thyme. Prep-time: 20 MINUTES / Ready In: 35 MINUTES Makes 16 slices Serving size: ¼ of recipe