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!)