COLLARD GREEN ROLLS WITH ASIAN DIPPING SAUCE

My children would eat burritos for breakfast, lunch and dinner if I let them. We fill them with a variety of clean ingredients (even leftovers!), but I wanted a healthier alternative to all of those tortillas. When I presented collard greens as wrappers, I got some curious looks. After that first taste, they were sold!


INGREDIENTS

1 cup short grain brown rice
2 cups water
1 thumb-size piece kombu
6 medium collard green leaves
1 large leek
2 cups shiitake mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots
1 cup julienned daikon
1 avocado, peeled, pitted and sliced

DIPPING SAUCE

3 tablespoons tamari
1 teaspoon grated fresh ginger
1 teaspoon toasted or hot sesame oil
1 teaspoon brown rice vinegar
1 teaspoon toasted sesame seeds

PREPARING RICE AND DIPPING SAUCE

Place rice and kombu in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat, remove and discard kombu and set cooked rice aside. In small bowl, whisk together all dipping sauce ingredients and set aside.

PREPARING ROLLS

In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in boiling water for 3-5 seconds each (or until just bright green), and set aside. Repeat until all greens are lightly blanched.

Cut leek in half length-wise and then into ½-inch half-circles. Remove and discard stems from mushrooms and slice caps into strips. In large cast-iron skillet over medium heat, sauté leeks and shiitake mushrooms in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.

Place one collard green on cutting board, and spread a heaping tablespoon of brown rice across the widest part of the leaf, leaving ½-inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Roll collard leaf sushi-roll style by folding sides of leaf in first, and then rolling the rest of the leaf towards the stem to enclose stuffing. Cut off and discard remaining stem. Continue assembly until all ingredients are used. Serve with dipping sauce.

MAKES 6 rolls

© 2013 Terry WaltersDownload PDF

6 Comments

  1. Posted February 18, 2013 at 8:33 am | Permalink

    Is the Tamari sauce gluten free, if not you should use coconut aminos as a real clean alternative… I think there is no place for gluten in our small intestines. It proves out to affect most people in the long term. Plus it spikes insulin which is so bad affecting all hormones…

  2. Posted February 20, 2013 at 8:40 am | Permalink

    Hi Raphael,

    Traditionally, tamari is gluten-free, whereas shoyu and regular soy sauce are not. That said, I check the label every time and with every brand just to be safe. Terry

  3. Connie Sagona
    Posted September 22, 2013 at 5:13 pm | Permalink

    Terry! This sounds absolutely fabulous! I love the idea of using collards (one of my favorites!) instead of tortillas. I just downloaded your PDF and will make it soon. Thanks! XXOO

  4. Posted September 23, 2013 at 3:37 pm | Permalink

    I always love when a friend from the past appears on my blog. Thanks for stopping by, Connie, and for sharing the journey, even though we’re many miles apart! xo

  5. Grethen
    Posted October 15, 2013 at 10:18 am | Permalink

    Hi Terry! I see kombu in the ingredient list, but not the instructions. Does it go in with the rice while it simmers?

  6. Posted October 15, 2013 at 11:06 am | Permalink

    Ooo…good catch! I’m on it and will make the fix asap! In the meantime, submerge the kombu into the pot with the rice before you bring it to a boil. The kombu will reconstitute as the water boils and will diffuse all its minerals into the water…which will then be absorbed by the rice. When the rice is done, remove it from the heat, discard the kombu and carry on with the recipe. Thanks again for bringing this to my attention and enjoy! Terry

Post a Comment

Your email is never shared. Required fields are marked *

*
*