Collard Green Veggie Rolls. We’ve been loving these for years! When my kids were small, I think they were attracted to the rainbow of colors, which they would sometimes help assemble. They dipped theirs in hummus, peanut sauce or Ranch. I started making these when I was receiving huge collards in my CSA. To date, those were the largest ones I’ve encountered! I love adding a protein, with tofu being my go to, and also love rolling in bean thread or cellophane noodles or soba.

These are actually quite simple to make as the collards are quite forgiving. I share a few tips along the way here to make things go smoothly.

Don’t cut out the stems of the collards before blanching as they work beautifully as handles, making it very easy to dunk and maneuver the leaves. One large leaf should yield two wraps, occasionally, it won’t. Blanching also guarantees deep verdant color. You may also prepare the wraps ahead of time, as much as one day. Refrigerate in an airtight container.

Be sure to have your ice bath ready. You do want to shock the leaves for best results.

Julienne, shred, slice… an assortment of veggies. The recipe outlines what I most commonly use. Roasted sweet potatoes are always a delicious option. I like to combine a variety of flavors and textures (crispy, creamy, chewy), including fruit and (spicy) pickles. You may even add cheese or spread the interior with hummus or similar. I like to roll them with the smooth side out, so I place the leaf with the veiny side up before I start piling on the filling.

Collard Green Veggie Rolls

Jill Fergus

For the rolls, you will need:

1 bunch Collard greens (with large leaves), blanched

1 avocado, sliced

1 mango or stone fruit of choice, or cooked sweet potato, sliced

Small bunch asparagus, parboiled

String beans, parboiled

1 cucumber, sliced into sticks, seeds removed

1 carrot, julienned

Sprouts of choice

Fresh greens of choice, look for tender leaves

Approx 1 cup shredded cabbage of choice or julienned endive

1 small bunch chives

Small bunch cilantro or fresh herb of choice

Protein of choice (optional)

NOTE: please only choose veggies you and your family like and adjust your selections accordingly! There are no rules here, but keep in mind large chunky pieces will be difficult to roll. Slice and prep accordingly and make it colorful! If you like, as with a traditional summer roll, add cellophane noodles or Soba. And, feel free to add a protein for a nutritious and light meal.

Make sure to have a large ice bath at the ready.

Parboil collard leaves before removing thick stems. You will find it useful to use them as "handles" for easy transfer from boiling water to ice bath. Dip each leaf into the water for about 6 seconds and immediately dunk into the ice bath. Place on a large clean dish towel to pat dry. Parboiling makes the leaves tender and sweeter and brings out their vibrant green hue.

Remove stems so each leaf should yield two wrappers.

Bar boil any additional veggies you're choosing to use that may require it (beans, asparagus, baby brocolli...)

Place leaf half veiny side up and curved side to the bottom and lay an assortment of each veggies just off center. Turn up curved side (like filling a small burrito) and roll together into a snug bundle.

Serve with dipping sauce of choice- you can't go wrong!

I love my Tahini Miso Dipping Sauce!

Recipe:

1/4 cup good Tahini (I love @seedandmill)

1/4 cup water

1 heaping Tbs white Miso

1 Tbs coconut aminos (optional)

1 Tbs Rice Vinegar

1 tsp soy sauce or gf Tamari

1 tsp Maple Syrup

Squirt of lime

Sriracha or chili garlic sauce to taste