Download PDFEAT CLEAN LIVE WELL | Winter | Page 245

SOMETIMES COLLARD GREENS ARE SO BIG and beautiful that it’s a shame to chop them up. In this recipe, the collards serve as the wrap and make this handroll especially nutritious and delicious.

Collard Greens Maki


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


1 cup uncooked short-grain brown rice
2 cups water
1 thumb-size piece kombu
6 large collard greens
1 large leek, halved lengthwise and
cut crosswise into 1/2-inch pieces
2 cups thinly sliced shiitake mushroom caps
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots
1 cup julienned daikon
1 avocado, peeled, pitted and sliced


In small bowl, whisk together all dipping sauce ingredients and set aside.Place rice, water 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 and set aside. When cool, remove and discard kombu.

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 water for 3–5 seconds each (or until just bright green). Repeat until all greens are lightly blanched and set aside.

In large cast iron skillet over medium heat, sauté leek and shiitakes 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, spread a heaping tablespoon of brown rice crosswise across the widest part of the leaf leaving 1 inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Fold insides of collard leaf and roll, starting at the end with the rice and vegetables to form a log. Continue with remaining ingredients until everything is used up.

Cut rolls in half and serve with dipping sauce.

MAKES 6 rolls

© 2014 Terry Walters | Photography by Julie Bidwell



  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. 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. 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

  7. Posted November 21, 2015 at 2:06 pm | Permalink


  8. Posted November 23, 2015 at 1:01 pm | Permalink

    Hi Carolyn,

    Check out the recipes posted on my CLEAN FOOD Facebook page.

    As well as this previous post:

    Eat clean, live well and have a fantastic CLEAN FOOD Thanksgiving!


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