Collard "Sushi"


In large pot of boiling water, blanch collard leaf halves for 4 minutes (leaves should still be bright green, but very pliable). Place in colander, and immediately immerse in cold water. Place on paper towels and pat dry.

Combine remaining ingredients, and mix thoroughly. Thinly spread 2 heaping teaspoons of filling onto each leaf half and carefully roll up, pressing firmly. Cut each piece in half on the diagonal. Serve immediately, or cover and refrigerate overnight. Serve with small dishes of low-sodium soy sauce, if desired. Makes 40 pieces.