Collard Greens Spring Rolls

Ingredients

SERVINGS: 20

For dipping sauce

3 cups Bragg Liquid Aminos
1 teaspoon red wine vinegar
1 teaspoon olive oil
2 tablespoons brown sugar
1 tablespoon green onions or chives, chopped

For black-eyed pea hummus

2 (15-ounce) cans black-eyed peas
2 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon salt
Juice of 1 lemon

For spring rolls

20 large collard leaves
1 head Napa cabbage
1 large onion
2 large carrots
1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon crushed red pepper

Sesame seeds, red pepper, crushed red peppers, for garnish

Instructions

To make dipping sauce: Whisk together all ingredients and store in refrigerator until ready to serve.

To make black-eyed pea hummus: Add all ingredients to food processor and process until smooth.

To make spring rolls: Remove stems from center of collard leaves. Bring a large pot of water to boil and blanch collards until slightly softened. Immediately place leaves in ice water for a few minutes to stop cooking, then dry off.

Cut Napa cabbage, onion and carrots into thin strips. Heat olive oil in a large sauté pan over medium heat. Add vegetables and cook until slightly brown. Add garlic, salt and crushed red pepper. Cook until vegetables are slightly softened, about 5 minutes, then remove from heat.

Lay 1 collard leaf on flat surface. Scoop 1 tablespoon of blackeye hummus and 1 tablespoon of cooked vegetables and place it on the untrimmed end of the leaf. Roll up the collard leaf, folding the sides over the mixture while continuing to roll, like a burrito. Place on a plate, then continue to roll the remaining leaves. Heat a sauté pan or griddle over medium heat. Cook the leaves in batches, turning occasionally, until lightly browned. Serve with dipping sauce and garnishes.

Eat Your Collard Greens

Versatile and nutritious, collards can be a fun alternative to tortillas for burritos and wraps.