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Lovely Collard Sushi with Red Pepper and Cucumber

Ann Esselstyn

These are stunning – both beautiful and delicious - and so much fun to make they don’t feel like work.  Substitute cooked asparagus or green beans, long carrots or bok choi strips, cooked greens,  etc, for the filling. ANYTHING is good in them.  They make perfect sushi like hors d’oeuvres or use instead of sandwiches.

 


 

  • 1 bunch collards
  • 8 tablespoons hummus made without tahini or oil
  • 2 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 red pepper, cut in thin strips
  • 1/4 small cucumber, cut in thin strips (skin optional)
  • 1/4 cup shredded carrots
  • Fresh basil
  • 1/2  lemon

 


 

  1. Put about 2 inches of water in a large frying pan and bring to a boil.
  2. Choose 4 of the nicest collard greens.  Lay them flat, cut off the thick stem at the point where the leaf begins then pile them on top of each other in the boiling water.  Cover and cook for about 30 seconds to a minute.  Collards are pretty tough and don’t easily break apart when cooked.  Their flexibility makes them a perfect wrap.
  3. Drain then lay flat on a board or counter with the thick part of the stem facing up.
  4. Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro, shredded carrots and basil. Place thin red pepper strips and cucumber strips on top.
  5. Start with the side nearest you, flip it over and gently roll into a sausage shape.
  6. With a sharp knife, cut into as many small pieces as possible.  You should be able to get six or more pieces, but it will depend on your collard size.  The creator always gets to eat the end pieces!

 

 

To try some more of Ann’s recipes click here.


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STUDIO AT 58 AND DARTMOUTH FILMS PRESENTS "PLANEAT" BASED ON THE RESEARCH OF T. COLIN CAMPBELL GIDON ESHEL CALDWELL ESSELSTYN JR. A FILM BY SHELLEY LEE DAVIES OR SHLOMI EXECUTIVE PRODUCER CHRISTOPHER HIRD