Eatwell Farmhouse Kitchen

While I was writing all of this I got it into my head that it would be fun to make sushi with collards instead of seaweed.  Nigel was walking the field. I quickly texted him to bring a bunch in, so we could try this for lunch today.  Without even searching for a recipe, I know this is not an original idea, but it will be a first for me!  Sushi is such a great way to use up bits of things you have in the fridge, like that one last carrot, a radish, or some avocado. You can use fish or strictly vegetables.  

Collards, washed

Whatever you want to put into your “sushi” roll, including rice

Wasabi 

Pickled Ginger

Using a large skillet or fry pan, bring a couple of inches of salted water to boil.  Holding the stem, submerge one collard leaf, swish it around a bit, then flip and do the same with the other side.  It should be pliable, but not falling apart.  When you are ready to assemble, cut the bottom stem off, spoon on a narrow row of cooked rice.  Top the rice with whatever you want in your sushi roll. I used thinly sliced carrot, daikon and fennel, and some smoked salmon spread.  Serve with wasabi paste, pickled ginger and soy sauce.