These were a delicious quick lunch that I put together with items in the fridge. The best part is you can get as creative as you like with the fillings. Create sushi flavours, with fish and rice, Mediterranean flavours, with hummus & grilled meats or the fusion flavours I went with. I started with a slaw, and then added leftover brown rice and spaghetti squash, toasted some peanuts and sesame seeds and voila.
I have seen some recipes that steam the collard leaves first, this is a personal preference. I was using young leaves with a very mild flavour, so I didn't think they needed to be steamed. If your collard leaves are tougher that you wouldn't want to eat them raw then lightly steaming them should soften them up.
8 collard leaves
2-3 carrots (I used yellow and orange for fun colours)
¼ red cabbage
handful mint and coriander, chopped
2 Tbsp sesame seeds, toasted
2 ˇTbsp peanuts, toasted
1 cup cooked brown rice
2 Tbsp chunky peanut butter
1 Tbsp soy sauce
1 Tbsp sriracha or chilli flakes (adjust to your spice preferance)
3-4 Tbsp water - add one at a time until smooth consistency is reached.
Prepare the collard leaves, wash them and lay them flat to dry. Using a sharp knife carefully trim the thickest part of the stalk flat. Ideally making it able to bend without snapping.
Grate the carrot & cabbage into a large mixing bowl. Add chopped herbs and toasted nuts & seeds. In a small mixing bowl add dressing ingredients and mix well. Pour over slaw. Adjust seasonings if needed.
Place the collard stem towards you, with the bright green side down. Put 2-3 spoonfuls of your filling. Fold the two sides inwards and then roll upwards to create a small burrito size parcel. Repeat with remaining leaves.