Veggie-Stuffed Collard Green Rolls
Uncooked collard greens
8 leaf/leaves, large size
Shredded red cabbage
2 cup(s), matchstick
1 medium, cut into thin strips
1 item(s), medium, peeled and cut into thin slices
Fresh mint leaves
Sriracha chili sauce
- Bring a large pot of water to a boil. Meanwhile, working with 1 leaf at a time, arrange the leaf dull side up on a cutting board. Using a sharp paring knife held parallel to the cutting board, trim away the thick stem from the leaf. Repeat with the remaining leaves. Place a large bowl of ice water near the stove. Add the trimmed leaves to the boiling water, pressing down to submerge; boil for 30 seconds. Immediately plunge the leaves into the ice water to cool. Drain leaves.
- Arrange the leaves dull side up; divide the cabbage, carrots, bell pepper, avocado, and mint evenly among the leaves, arranging in the center of each leaf. Fold in the sides of each leaf, and roll up tightly around the filling.
- In a small bowl, stir together the mayonnaise, vinegar, and sriracha. Serve with rolls.
- Serving size: 2 rolls and about 1 ½ tbsp sauce