Tuesday, March 2, 2010

Raw Collard Greens Recipe--Who Knew?

I'm just going to be honest here and say that I didn't think raw collard greens could taste good.  Well, I was right.  They're not good, they're GREAT! I love everything about this dish.  It is so healthy, easy and low calorie that it's going to be a staple in my house from now on.

Raw Thai Spring Rolls with "Peanut" Sauce
Adapted from a recipe from http://goneraw.com/recipe/raw-thai-spring-rolls-peanut-sauce The peanut sauce is actually made with almond butter instead of peanuts because peanuts are not technically raw, but it tastes just like the real thing!
Servings: 4-6


Ingredients:

For the Spring Rolls:
1 english/seedless cucumber
1 bunch collard greens
2 large carrots
1 bunch cilantro
Approx. 2 portabello mushrooms or 10 baby bella (crimini) mushrooms
Soy sauce (or Nama Shoyu, which is unpasteurized)
1-2 avocados

For the dipping sauce:
1/2 c raw almond butter
3 tbsp rice vinegar
1 1/2" piece of raw ginger, peeled (from the freezer if you keep it stored there)
Soy sauce (or Nama Shoyu)
2 cloves garlic
1/2 c water
1/3 c agave nectar

Preparation:
For sauce: combine all ingredients in a blender or food processor. Pour into individual bowls, depending on how many people you are serving.

Julienne carrots and cucumbers with a knife or japanese mandoline.  Wash collard greens.  Cut out stems of collard greens to make uniform wrappers (2 wrappers per large collard leaf).  Break off ends of cilantro stems and/or chop cilantro.  Slice mushrooms and coat lightly with soy sauce.  Slice avocado thinly, lengthwise.

Lay collard wrapper on a clean surface.  Arrange a few each of above ingredients (just 1 portabella mushroom slice or 3-4 babby bella slices) in the middle of each collard green leaf and roll.  Place spring rolls, open side down, on a plate. Serve with dipping sauce.




5 comments:

QZB said...

Oh, yum, those look DELICIOUS! Scott has the car tomorrow, so I guess I'll be walking to Whole Foods for collard greens as soon as the plumber is done. I'm craving lunch already. ;)

Karen Hilsberg said...

i made these and they are totally delicious. i didn't have any collard green in the house so i used romaine lettuce leaves. they did hold together perfectly well, but tasted fantastic. the sauce is amazing!

JayKayTee said...

I just finished eating this and OMG! They are truly heavenly. Thank you for this wonderful palate pleasing, absolutely good for you treat. I just made 4 of them for an appetizer - they were so good I made 4 more for later.

I added scallions and raw beets to these last four and just from nibbling it could possibly make something incredible more so.

Collards are my best friend:)

Thank you again!

Healthy Girl said...

JayKayTee-Wow! I love your review. Thank you for reminding me that I need to make these again. They are THAT good.

JIM LEONE said...

Tnx esp for the caloric density list. An eye opener. I love the collard Thai rolls recipe. If you want recipes for Thai banh chung vegetarian quick version, & easy raw tahini sauce, send me an email. I'm going to subscribe.
JIM LEONE

 
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