Eat Your Greens: Collard Green Spring Rolls
Ever get stymied by a bunch of collard discovered in your CSA box? I have. While delicious braised, one method of cooking can get boring and I need a bit more excitement in my cooking routine. A few weeks back I was faced with another bunch of olive colored, fan shaped greens from our share. To mix it up, I tried something new.
Borrowing and adapting a recipe from my friend and dedicated Purple Asparagus volunteer, Jill Houk, l turned my collards into spring roll wrappers. Stuffing them with grilled tofu, grated carrots and cucumbers, and lots of herbs fresh from my garden.
Next time, I’ll steam the collards a little longer as they were a touch chewy. Nevertheless, they were a pleasant twist and a new way to use up a challenging CSA vegetable.
Collard Spring Rolls
1 bunch collard greens
1/4 pound rice vermicelli, cooked and cooled
2 carrots, peeled and julienned
1/2 cucumber, peeled, seeded and julienned
1/2 pound grilled tofu slices
2 scallions, thinly sliced on the bias
1/4 cup shredded lettuce
1/4 cup mint leaves
1/4 cup basil leaves
Fit a large pot with a an adjustable steamer insert. Pour in water to reach the bottom of the steamer. Bring the water to a boil. Place 1/2 the greens in the steamer and cook until very soft. Remove the leaves to a colander and douse with cold water. Repeat with remaining leaves.
Lay a leaf on a large cutting board, cut out the heavy stem to about halfway up the leaf. Place about 1/4 cup of noodles on the bottom of the leaf leaving a 1/4-inch border. Top with a little carrot, cucumber, cucumber, lettuce, basil, mint, and scallions. Fold the bottom over the filling and the tuck in the sides and roll over the filling. Tuck in tofu slices and roll up like a cigar until the filling is covered. Cut in half, cutting away any exess heavy stem in the collard. Serve with Sunny Thai Dipping Sauce.
Sunny Thai Dipping Sauce
¼ c. sunflower seeds
¼ c. pumpkin seeds toasted 10 min.
1 T sunflower oil
2 T Soy sauce
1 garlic clove
1 1-inch chunk ginger
3 oz. water
1/8 t. chili oil
Roast the seeds at 350 F for 7 minutes. Grind in a food processor whle warm. Add remaining ingredients and puree until smooth.