Collard green rolls are a quick, wholesome dinner that can be made by combining leftover grains with miscellaneous vegetables and hiding them in some simple nori sheets. There are a multitude of fillings that one could use as well: I’ve really been digging a fermented cashew cheese that I learned from Lisa, but you could also use hummus, tahini dressing, or the ume paste listed in the recipe below. Experiment with your favorite fillings and dressings, or just follow the simple recipe below which features lots of green goodness and whole grain healthfulness.
Ume (umeboshi) paste is an incredibly tangy, salty spread made from crushed, fermented ume plums. It’s great for sushi rolls, but also for dressings and sauces. It’s also great for digestion, and just a 1/2 teaspoon in a cup of warm water will soothe an upset tummy.
Vegetable Sushi Rolls
4-5 collard green leaves
1 cup thinly sliced spinach
1 cup thinly sliced cabbage
2 cups cooked brown rice, quinoa, or other grains
1 (17 gram) package toasted nori sheets (I like Eden brand)
5-7 teaspoons ume paste, divided
1 avocado, sliced thinly
- De-stem collard greens. Lightly blanch in a pot of boiling water, and then set aside to let cool.
- Toss together spinach, cabbage, and grains. Set aside.
- Lay out one sheet of nori on a sushi mat or large cutting board. Spread 1 teaspoon (or less) ume paste onto nori, layer a collard leaf, then add a few slices avocado. Add some vegetable/grain mixture, and roll tightly. Continue with remaining ingredients to make about 7 rolls.
- Serve alongside pickled ginger and/or soy sauce, and enjoy!
Yields: 7 vegetable rolls (more depending on your nori package!)
Sounds great. I’ll try the recipe. Growing up in Sri Lanka, we always had greens in our main meals. With rice as a staple diet, my mum always made sure that we ate greens. Collard was often served. One of the ways that she cooked, is my favourite until this day & I like to share with you.
Collard Mellum:
Shred a bunch of collard stem (softer part) & all finely by hand or using a chopper(We didn’t have choppers & everything was done by hand.)
Add:
a pinch of salt & black pepper to taste
1/2 or 3/4 cup desiccated, unsweetened coconut
1/4 cup chopped onions
1 finely chopped garlic cloves (optional)
Mix together.
Stir fry in a frying pan or wok on high heat for 8-10 minutes until the greens taste cooked.
Sprinkle some lemon juice.
Serve with rice & lentil curry.
Hope you will try this & let me know how you like it.
Thank You!
May you be well, happy & peaceful!
Hi Pushpa- thanks so much for your comment, and for the recipe! I look forward to trying it soon! thanks, Andrea