Kale Rolls

Introduction

Like many of the recipes I eat regularly, they are the result of throwing things together. I was doing a detox, really an herbal overhaul, where you eat a lot of raw veggies.

After eating every version of kale salad and braised greens I needed a change.
I opened the refrigerator and did a scan. There was cabbage, kale of course, and gorgeous chard.

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There was something about the leaves that was beautiful. It made me want to keep it intact.

Honor it somehow.
I also had a new food processor and decided today was the day I needed a boost.

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Had been chopping and prepping for more than a week at this point.
The idea was to eat as fresh as possible without leftovers.
Why not make some veggie rolls, similar to Dolmas without the rice?

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Besides I needed something pretty and not another salad.

I gathered up all the roots that would go together, along with some quinoa and avocado.

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These rolls were it.
They hit the spot.

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Now I had a baseline roll filling to play with.

This filling can be used with nori, lettuce wraps, rice paper, or eaten with noodles/zoodles.

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Method

Pick collard/chard leaves that are young, but large enough to make a roll. Cut away the stem and 1 inch of the base going up into the leaf. Blanch collards in salted water until tender, about 1-1½ minutes. Drain around the edge of a colander or rack. Blot excessive moisture with a towel.

Mince, hand-grate, or process vegetables. Squeeze/press out excessive juice if needed. Press with the back of a spatula or wooden spoon in a colander or hand squeeze. Combine greens, cabbage, squash, kohlrabi, onions, lime zest and juice, coconut aminos, olive oil, salt and pepper, cilantro, parsley, mint, ginger, garlic. Fold in avocado and rice. Adjust seasoning if needed.

Lay out blanched collards and put ¼ -½ cup vegetable filling at the base of the leaf. 1 Inch away from the base. Roll base of leaf over to cover mix. Fold in outer edges, continue rolling until the end.

Cut in half diagonally or bias. Or into slices like sushi. Serve with aminos and chili dipping sauce.Use filling in lettuce leaves, nori, rice wrappers, or enjoy as a chopped salad.

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Ingredients

1 cup minced kale/collards/kohlrabi tops (half bunch/6-7 leaves)

1 cup minced/grated cabbage

½ cup minced squash

½-¾ cup minced kohlrabi, small/med

½ cup red onion/purplette

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¼ cup chopped cilantro

2 tablespoons chopped parsley

2 tablespoons chopped mint

2 cloves garlic, minced

1 tablespoon minced ginger

1 lime zested and juiced

2 tablespoons coconut aminos

1 tablespoon olive oil

2 teaspoons kosher/sea salt

1 teaspoon black pepper

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1 avocado cubed, sliced

1 cup cooked quinoa/red or black rice

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7-8 large collard/chard leaves, blanched

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Ingredients

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