- 5 collard leaves
- 1/2 Cup creamy nut butter (peanut butter works great)
- 1 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons orange juice
- 2 teaspoons seasoned rice wine vinegar
- 2 teaspoons honey(optional)
- 1/3 cup cooked whole grains (such as quinoa, brown rice, or farro)
- 1 cup shredded cooked chicken (from about 8 ounces chicken)
- 2 carrots peeled then halved and sliced thinly
- 1/2 kohlrabi sliced and cut into 1/2 pieces (can use radishes if you have them)
- 1/2 summer squash cut into bite sized strips (use bell peppers when in season)
- 25 fresh mint leaves
- 2 green onions sliced paper thin
- 1 handful roasted salted peanuts (chopped)
Fill a pot with an inch of water, insert a steam basket and bring to a simmer over medium-high heat. Wash the collard leaves and remove the majority (the toughest part) of the center stem from each leaf. When the water is simmering, add the leaves and lower the heat to medium. Steam until the leaves are brighter green and soft, about 4 to 5 minutes. Immediately remove from the heat and rinse under cold water. Pat each leaf dry before using.
Make the peanut sauce by combining the peanut butter, soy sauce, orange juice, rice wine vinegar, honey, and 1/3 cup hot water and whisk until smooth.
Optional: I like to flash stir fry all of the veggies (minus the mint) for a minute or two before I make these, but you can use them raw too.
To assemble, place a collard leaf on a work surface and overlap the center seam where you cut out the stem. Spread a spoonful of peanut butter sauce on the middle of the collard leaf then sprinkle a spoonful of grains on top. Layer in chicken, veggies and herbs, and peanuts. Roll up into a cylinder then cut crosswise into 2 to 3 pieces. Serve with additional peanut sauce.
Recipe adapted from Peanut Chicken Collard Greens from Salt and Wind.