WHO: Diane Hoch is a natural foods chef from New York.
WHAT: Sushi roll-style veggie bites -- perfect for a bento box lunch.
HOW: Blanch the collards, stir-fry the kale in delicious aromatics, slice up some vegetables, and roll.
WHY WE LOVE IT: We love the ingenuity of this recipe, from the combination of greens to the garlic, coconut, curry, and orange filling. It's uniquely delicious.
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So many good things! Let's do this.
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You've blanched your collards, and sautéd your kale. Up next? Slicing your avocado.
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Next, de-rib the collard leaves. Trust us.
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Break out a little fancy knife work.
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Split your kale into four portions. (Also try this plain -- it's our new favorite side.)
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And, assembly time. Kale, you're first.
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Carrots follow suit.
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Now roll out.
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Make sure to roll it tightly -- make like you're rolling sushi.
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Cut into sections. (The end pieces? Those are the cook's treats. Have at them.)
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If your roll-ups look like this, pat yourself on the back.
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