Quick to make, chock full of healthful ingredients and delicious to boot, these chard rolls never last long on the plate. Even kids like them, those funny tiny people who so often won’t eat vegetables unless they’re marketed as something else, something more imaginative! (Hello? Broccoli florets are trees, remember!?) So this is a fabulous way to make sure people, from tots to teens to retirement, get their greens (even if you have to tell them that they’re not really vegetables, just miniature Asian burritos)! And they’re pretty portable too, so grab one on your way out to walk the kids to dance class or wrap one up for a lunch break spent madly catching up on emails, like I normally do!
The ingredients themselves are easy enough to find, so hit up your local corner store if you’re tight on time… Although I do find that high end food stores generally offer up higher quality (fresher, prettier and more organic) options. And because the ingredients are so simple, they still won’t break the bank if you do a quick run to Whole Foods (dotted all along the Upper West and Upper East Sides) or a luxe place like Agata & Valentina on 1st Ave @ 79th Street
1 bunch large leaf kale or chard
2 cups of rice (easy way to use leftover take-out rice, or microwavable brown rice pouches work well too)
1 cup thinly sliced carrots and beets (you can buy pre-‘shredded’ veggies if that’s easier!)
1 avocado, pit removed and sliced lengthwise in to thin strips
-Use leftover rice or prepare according to package if making rice
-Prep vegetables if not pre-shredded
-Rinse leafy greens and remove woody stems
-Steam leafy greens for just a moment until tender but not wilted
-Once leaves are cooked, remove and allow to cool
-Lay out one leaf at a time on a flat surface
-Spoon 1-2 Tablespoons of rice along the center of each leaf, lay a large pinch of veggies +a slice or two of avocado on top of rice
-Tuck ends over the filling and wrap one side over. You can pull all the filling in tight and then roll over, like making a burrito!
-Place on to a serving dish or individual plates and enjoy with soy sauce or delicious peanut sauce!
Peanut dipping sauce:
I like mine with a little kick, but if you’re not fond of too much heat, simply reduce or omit the red pepper flakes!
1/2-3/4 cup peanut butter (creamy works best)
3 Tbp Braggs, soy sauce or tamari
1-2 Tbp sweetener (honey, raw sugar or brown sugar)
1 tsp minced garlic
1/2-3/4 tsp red pepper flakes (optional)
1/4 cup warm water or organic broth (vegetable or chicken)
Dash of peanut oil
Dash of rice vinegar
1-2 Tbp fresh ginger, grated/chopped fine
1-2 Tbp lemon or lime juice
1 tsp red curry paste
Place all ingredients in blender and pulse until smooth (may need to scrape down the sides a time or two, to get everything blended evenly). Serve in a communal bowl or in individual carafes.
original post, 4/2/09 @ 11:49