½ cup short grain brown rice (or quinoa)
2 cups water
1 bunch of collard greens (about 8-10 leaves)
1 bell pepper, cut into thin strips
1 cucumber, peeled and cut into thin strips
2 large carrots, shredded or cut into matchsticks
1 avocado, cut into slices
½ cup fresh cilantro, chopped
For the peanut sauce:
½ cup creamy peanut butter (or sub almond or seed butter)
¾ cup light coconut milk
1½ tbsp fresh lime juice
1 tbsp soy sauce
1 tsp crushed red pepper flakes
1/8 tsp garlic powder
1. Cook rice or quinoa according to package instructions. Let it cool 10-15 minutes.
2. Whisk all peanut sauce ingredients together in a small bowl.
3. Fill a large, shallow skillet with water, and bring to a simmer. While the water is heating up, fill a large bowl with cool water and add a handful of ice.
4. Wash the collard greens if they are dirty, then dunk one into the boiling water (using the stem as a handle) Let the leaf blanch for 10-20 seconds - until bright green. Remove from the skillet and plunge the leaf into the bowl of ice water. Repeat with the remaining leaves.
5. To make a roll, pull a leaf out of the bowl and blot it lightly on a clean towel. Spread the leaf onto your counter or cutting board, stem-side-up (the stem forms a large ridge down the back of the leaf).
6. Using a sharp knife, fillet as much of the stem off as you can without cutting through the leaf itself. Slice off the entire stem off at the base of the leaf and flip the leaf over.
7. Add a small amount of each of your filling ingredients in a line across the width of the roll, leaving enough room on the sides so you can fold in the sides of the leaf like a burrito.
8. To roll, fold the bottom of the leaf up over the ingredients, then fold in the sides. Use your fingers to hold the ingredients tight and roll away from you. You can add a small dab of peanut sauce to the last bit of leaf, to help hold it together. Repeat with remaining collard leaves and ingredients.
9. Slice the rolls in half and serve with peanut sauce on the side, for dipping.