Collard Rolls

Collard Rolls

Clean and Steam the collards

Wash and steam 12-15 collard paddles (leaves) for 8 min.  Remove the stems after steaming  so you end up with 2 pieces from each paddle. 

Your wraps will be a petite size!  If the collard paddles are small use a whole one for each wrap and remove the stem without cutting the whole leaf in half. When filling, just overlay the sliced area so it makes one continuous surface.

While the collards cool…

 Make a bean schmear.

• Puree 1 can of cannellini beans or any white beans
• 2 cloves garlic-finely minced
• Lemon zest…if you have any
• Fresh lemon juice if you think it needs to be brighter in flavor. Taste it !
• ½ tsp sea salt
• 2 Tb olive oil

Now wash, dry and chill the greens for the filling.

                This week we’re using radish and turnip tops but any delicate green will do, including lettuce.

1.  chiffonade the greens
2. cut them perpendicular to the first cut to make a mince.

Chop the radishes and turnips into a fine mince

1. Drizzle the mince with about 4 Tb of rice or red wine vinegar
2. Add 1/2 tsp of salt
3. Set aside to marinate for a few minutes before assembling the wraps

Prepare the Bulgur Wheat

Several hours before, or the day before,  soak ½ cup of bulgur wheat in boiling water  covering the grain. (as per directions on your product)

I like to soak it overnight with ample liquid and then squeeze out any excess liquid as I build the wraps.

Make the  Miso Vinaigrette.

• 3 Tb. fresh lemon juice or fresh orange juice
• 3 Tb. white miso or you could substitute 2 very soft boiled eggs.

You can find Miso at most grocery stores. It's best to buy organic to avoid GMO soy!  Miso is fermented soy though it can have other grains mixed in, so check the label if you have allergies.

• 2 Tb maple syrup or honey
• 2 Tb freshly grated ginger
• 1 Tb fresh garlic
• 1/3 cup rice vinegar

Mix well in a blender, immersion blender or just a regular wire whisk.

Slowly add:

• 1 Tb sesame seed oil
• ¼ cup peanut oil…or any other light oil you have on hand.

Caution:  If you’re using an electric appliance to mix your dressing be very careful not to over blend/over heat the oil. You can burn the oil and give it an off taste.

Options:

• add ¼ tsp chili oil
• ¼ tsp red pepper flakes
• 1/2 tsp Dijon mustard
• 1 tsp brine from your favorite pickles

Everything can be made ahead of time and stored in the fridge.

Final assembly

Toss the greens and prepared bulgur wheat together with the miso vinaigrette so it’s ready for assembly.  When you use this filling in the wrap, squeeze any liquid out, as you go along.

1. Lay half a collard paddle out. (or a whole one if they're small)
2. Smear 1-2 Tb bean schmear on the collard.
3. Lay on some of the greens/ bulgur wheat/ miso vinaigrette mixture.
4. Add a light sprinkle of shredded turnip and/or radishes for a nice crunch.
5. Roll up lengthwise and place them all on a plate to chill in the fridge.
6. Slice into sushi-size rolls when you're ready to serve.

Serve the wrap slices with rice and extra miso dressing.  These wraps would go great with grilled meat on the side.

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