Suddenly I was struck with the thought that collards might make an incredible substitute for nori sheets in sushi.
And I was right.
Can you still call something sushi when it contains no rice or sea vegetables, and is filled with a curry-flavoured spread? Hmm. I shall decree it so!
These wraps are a cinch to pull together, especially if you’ve already got your dip on hand in the fridge. You can use any combo of spreads and veggies – hummus would be awesome in here too; as would a sunflower or lentil paté.
I dipped my sushi in plain ‘ol tahini, which I now so heartily adore I’ll eat it straight up with a spoon. A light tamari or coconut aminos would also add a lovely saltiness to contrast the sweetness of the dip, but these rolls are definitely delicious enough on their own.
I created this recipe using ingredients from SPUD, who supplies me with an online credit. As always, any opinions I express about the products are my own. Get $20 off your first SPUD order by entering my special coupon code ‘Sondi’ at the checkout (it’s valid on orders of $40 or more). It’s a sweet deal: you get forty bucks worth of organic groceries for only $20. SPUD has locations in Metro Vancouver, Victoria, Calgary, Seattle, Los Angeles and San Francisco.
- 4 large collard leaves, stems trimmed (leave the rib in)
- ½ – ¾ cup curried sweet potato dip, or your favourite hummus
- 1 small field cucumber, cut into matchsticks
- Place the collard leaves into a vegetable steamer and steam for about one minute, until they are bright green and pliable. Take them out of the steamer and allow them to cool.
- Spread one collard leaf width-wise on your cutting board. Put 2-3 tablespoons of the sweet potato dip on the bottom third of the leaf, then put ¼ of the cucumber matchsticks on top of the dip.
- Roll the leaf up tightly. Repeat with remaining leaves, then slice into sushi-sized pieces.
- Serves 2 as a main dish, 4 as an appetizer. Makes about 24 rolls.