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Saturday, April 28, 2007

collard greens "sushi" bites

easy recipe collard greens sushi bites wrap vegetarian cuisine

When I was little I remember my mom used to make several types of greens (keerai, in local language) - some pungent, some pretty bland, and some leaving me craving for more...

Greens, whether in salad, or cooked up as soup, or served as bite-size snacks, seem to be a favorite at home. So, for the JFI-WBB Going Green with Green Leafy Vegetables event, I thought it would be fun to cook up some Collard Greens in two simple ways, combining the ideas from two of my favorite bite-sized treats - viz., Dolma and Sushi .

easy recipe collard greens sushi bites wrap vegetarian cuisineCollard greens belong to the cabbage family and apparently have higher nutritional value when cooked than when raw due to the tough cell structure.

Good to know, because I am not sure I can eat collard greens raw :)

Dolmas are with grape leaves, stuffed and steamed; and sushi is with toasted nori, rolled up with cooked rice, among other things. Drawing inspiration from these, and knowing I like collard greens, I made one set of bite-sized treats with just rolled up cooked collards and the other set stuffed with flavored rice.


easy recipe collard greens sushi bites wrap vegetarian cuisine

Ingredients
6-8 collard greens leaves
for the flavor sauce:
2-3 Tbsp Ponzu or soy sauce
2-3 Tbsp Tabasco® sauce
1 Tbsp chipotle sauce
for the flavored rice stuffing:
1 cup raw jasmine rice
¼ cup raisins and dry cranberries
2 Tbsp finely chopped walnuts
1 Tbsp Madras curry powder
salt to taste
water as needed

Preparation

Bring water to a boil in a large pot; remove the thick stalk** from collard greens, cut the leaves roughly in half and drop them in boiling water; cover and cook till collard greens are just cooked - they change color and get quite soft; remove from water and drain
**I usually save the stalk for using in sambar or curries; similarly with broccoli, when i meed to use only the florets, I save the stalk for other dishes :)

combine the Tabasco sauce, ponzu or soy sauce and chipotle sauce in a bowl, stir well and keep this sauce handy

In a plate, add some of the blended sauce from above, layer the drained collard greens on the plate, add splashes of the sauce, and another layer of collard greens and so on; leave it to marinate while getting the rest of the things ready

In a pot, combine 1 cup raw jasmine rice with 2½ cups water, some salt, curry powder, the dry fruits and walnut, cover and cook till rice is done; taste and adjust flavors, keep handy for stuffing

For the Collard Greens Bites: Layer about 3 or 4 of the marinated collard greens, roll into a tight cylinder/log while squeezing out any of the marinade; cut into bite sized pieces and arrange in a serving plate

For the Collard Greens Sushi/Wrap: Place a marinated collard green leaf on a plate, add some rice stuffing, wrap it tight as you would a dolma, or a burrito; cut on a bias if desired before serving

Serve at room temperature or cold.

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5 Comments:

  • At 8:12 PM, Blogger bee said…

    that is just brilliant. a great way to eat collard greens.

     
  • At 5:51 AM, Blogger Sharmi said…

    thats a great entry!

     
  • At 1:59 PM, Blogger Mandira said…

    loved the entry, great way to eat greens, I need to make it soon :)

     
  • At 10:25 AM, Blogger Roopa said…

    Lovely post and marvelous idea:) I have some collard greens and I am going to prepare these:)

     
  • At 1:19 PM, Blogger Ben said…

    That has given me an idea for tonight's dinner. Thanks a lot for sharing.

     

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