Collard Greens Rolls
It has been a while since I updated my blog. I’m so caught up with Instagram contests and collaborations I barely have time. But I dedicated this afternoon to blogging and getting things rolling.
This is an eye-catching, healthy, fresh, flavorful, protein and iron rich, antioxidant filled, appetizer which is very easy to make. Its emerald green color definitely stands out making you want to eat this appetizer more often.
I made this as a part of the Green Leafy greens collaboration on Instagram and everyone loved it. This is a sort of ‘East meets West’ dish. Collard greens are blanched in boiling water and filled with paneer, carrot and purple cabbage with chili-coconut aminos dipping sauce. These rolls were finger licking good to say the least. Very healthy, easy to prepare and 100% on taste and visual appearance.
Healthy food is not hard to make but it does take a little bit of effort and some planning in advance. The result is absolutely worth the health and happiness you derive out of it.
Let’s get rolling now…
Makes 12-14 rolls
About 30 minutes
- 4-5 large collard greens leaves
- 6-8 oz paneer, cut into thin strips + 2-3 tsp chili garlic sauce
- ½ cup red cabbage, thinly sliced
- ½ cup carrots, cut into thin strips
- 1 cucumber, cut into thin strips
- Salt and pepper to taste
- For the dipping sauce:
- 2 tbsp coconut aminos or soy sauce
- 1-2 tbsp chili garlic sauce
- 1 tbsp rice vinegar
Add chili garlic sauce to the paneer strips and let it marinate for 20 minutes.
For the dipping sauce mix the sauces and vinegar, adjust seasoning and keep aside.
Bring a large pot of salted water to boil and turn off the flame. Dip the collard leaves one by one for up to a minute and place on a dry towel to soak the excess moisture. Cut the leaves into half or one thirds depending on the size of the leaf.
When the leaves are completely dry and limp (it should be easily able to roll) place a few pieces each of paneer, cabbage, carrot and cucumber.
To roll, fold the bottom part of the leaf then tuck the sides and complete the roll. Repeat with the other collard leaves.
Serve with dipping sauce as an appetizer.
I’ve added extra flavor to the paneer by marinating it in the chili sauce, you can forgo the step if you prefer mild rolls.
For the dipping sauce keep in mind that the soy sauce and the chili sauce has salt so add salt accordingly.
The rolls can be made ahead of time and kept refrigerated.
To retain the bright green color, quickly dip the leaf and take it out of the water, do not let it sit in the hot water.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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