2.14.2014

collard roll-ups with curry kale

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated

steps:
1.  add about 1 inch water to a large saute pan and bring to a boil.  place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side.  repeat with remaining leaves.  let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll.  set aside.

2.  in a large saute pan over medium heat, add coconut oil.  once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt.  mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes.  add kale and toss to coat.  cook until the kale becomes tender and wilted, 3 - 5 minutes.  remove from heat and set aside to cool.

3.  place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally.  add 1/4 of the avocado slices and 1/4 of the carrot ribbons.  roll the collard leaf around the ingredients from the bottom up, like a sushi roll.  cut any excess from the leaf at the end.  slice with a sharp knife into 1 1/2 inch sections.  sprinkle with freshly grated horseradish.

- goop, february 2014

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