In the cooler months, dark leafy greens start to show some muscle. Just look at these big collard greens! They’re dark, they’re hearty, and their chock full of calcium, vitamin A, vitamin K and many other vitamins and minerals.
Remove the stems (save for later) and lightly boil the whole, uncut leaves in water with a pinch of sea salt until they are just tender and still very bright. It is important not to overcook them. I look for them to be pliable but with lots of body, Al dente!
Spread the leaves out on a flat tray or dish so they can cool without continuing to cook and soften.
Use a sushi mat to roll the leaves. You’ll have to fold the leaves to fit the rectangular shape of the sushi mat.
Squeeze any excess liquid out of the rolls and slice them. Try angle slices as well as straight ones. I like to dot each section with umeboshi plum paste, giving the greens a salty and sour garnish and a punch of beautiful red color! Power-packed bite-sized deliciousness. Enjoy!