And then there’s the arrival of that other green – collards. I was reminded that someone once demonstrated dolmades – grape leaf rolls – where collards stood in for the grape leaves. Makes perfect sense. And given the small bunches of collards we’re going to get right now, that idea might be just the way to use up the dozen or so leaves that are in our boxes.
I also ran into lots of raw food recipes using collard greens to wrap “spring rolls”. Here’s one from goneraw.com. Adjust the vegetables, the amounts and the sauce ingredients to suit your household. You can substitute peanut butter for the almond butter if you’re not a stickler for a raw food diet.
Ingredients:
1 bunch collard greens 2-3 cucumbers, cut into julienne strips 3-4 large carrots, cut into julienne strips 2-3 avocados, peeled and thinly sliced 1/2 bunch cilantro, leaves only 4 portobello mushrooms, sliced Soy sauce For the dipping sauce: 3/4 c water 1/2 c almond butter 1/2 c agave nectar 3 tbsp brown rice vinegar 1 tsp ginger, minced 1 1/2 tsp garlic, minced Soy sauce
Preparation:
Cut stems out of collard leaves so they will roll easily. On each leaf, assemble cucumber, carrot, avocado and mushroom pieces. Add cilantro leaves and sprinkle with soy sauce. Roll and place seam side down on a plate.
Mix dipping sauce in a blender or food processor, adding soy sauce to taste. Serve sauce on the side.