Collard Roll Ups with Coconut Curry Kale

January 27, 2014
4 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

I used Collard Greens as a wrap to create "sushi like" rolls filled with sautéed Kale, avocado, and carrot ribbons. —Diane Hoch

Test Kitchen Notes

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. —goop

What You'll Need
  • 4 large collard leaves
  • 1/2 cup water
  • 5 cups purple Kale, torn into small pieces
  • 2 tablespoons coconut oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon orange juice
  • 1 tablespoon maple syrup
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon orange zest
  • 1/4 teaspoon sea salt
  • 1 avocado, sliced
  • 1 carrot, cut into ribbons with peeler
  • 1 tablespoon horseradish root, grated
  1. To blanch collard leaves: In a large sauté pan add water to coat bottom of pan, about 1 inch. Bring to a boil. Place a collard leaf in pan and blanch leaf until it turns bright green in color, about 10 to 15 seconds on each side. Repeat with remaining leaves. Let cool, then cut out the thick part of the spine leaving at least 8 inches to fill and roll. Set aside.
  2. In a large sauté pan over medium heat, add coconut oil. Once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and sea salt. Mix well and sauté until mixture begins to bubble, approximately 2 to 3 minutes. Add kale and toss to coat. Cook until the kale becomes tender and wilted, approximately 3 to 5 minutes. Remove from heat and set aside to cool.
  3. Place a collard leaf top side down on a cutting board. Layer 1/4 of the sautéd kale and spread it in the center of the leaf horizontally. Then add a quarter of your avocado slices and a 1/4 of your carrot ribbons. Roll collard from the bottom around ingredients like a sushi roll. Cut any excess from the leaf at the end. Slice with a sharp knife into 1 1/2 inch sections. Sprinkle with freshly grated horseradish and enjoy! Yum!

See what other Food52ers are saying.

  • Laura415
  • chefbonandee
  • Diane Hoch
    Diane Hoch
  • Victoria Stanbach
    Victoria Stanbach
  • stilllifewithwhisk

20 Reviews

Laura415 December 23, 2016
A friend made these for me a few months ago and I forgot to ask for the recipe. These are stunning to look at and taste great. Glad to find the recipe so I can do it myself.
judy August 25, 2016
This looks delicious. I am always looking for ways to do greens besides braising them in vinegar. Thanks
Jennifer S. February 9, 2016
A very inspiring dish, thank you.
Diane H. February 10, 2016
So glad you enjoyed them! I am planning to make them for a get together myself!!
chefbonandee October 20, 2015
Made this today for lunch for my boyfriend and I. It was delicious, as I knew it would be. Who wouldn't like those flavors? To the Kale sauté mixture, I added red pepper flake and some chopped serrano chile slices for added heat. Awesome dish. I'll be making this one often!
Rachelle January 20, 2015
Wondering how well these keep if made ahead for lunch? Besides the avocado going a bit brown...
Diane H. March 4, 2014
Thank you for your kind words! Stay in touch for sure!
Diane H. March 3, 2014
Thank you Chris! I do love creating vegetarian recipes that receive such reviews as yours! It is amazing what you can create with nature's bounty of real food! Check out my website to find additional recipes I am sure you will enjoy!
Victoria S. February 16, 2014
Made this today! It was easier than I expected and was super yummy! Thanks!
Diane H. February 16, 2014
So glad you made and enjoyed the recipe Victoria! I get excited about super nutrient dense foods that taste great and look pretty on the plate! I appreciate your feedback too!!
sandraleegarth February 15, 2014
I am so happy I found this!
Diane H. February 15, 2014
Thank you!! I look forward to hearing back from you to let us know how they came out!

Tixie February 14, 2014
I'm making these tonight!
Diane H. February 14, 2014
So excited that you are trying the Collard Roll Ups! Perfect for a Valentines Evening and I can't wait to hear what you think of them!
Tixie February 14, 2014
Great! I have a huge winter garden, and collards and kale are so prolific. I didn't have avocado, so I used some brown rice in its place. Also, grated a small white turnip as the topper. A neighborhood tangerine served for the zest and juice. Served with broccoli and green garlic. Oh baby. For the record, DH loved 'em!
Tixie February 14, 2014
PS: Next time, I'll use avocado. I can imagine that hit of cool smoothness!
stilllifewithwhisk February 13, 2014
I can't wait to try these! The look so healthy & delicious.
Diane H. February 13, 2014
Yes, I hope you do try them as they are truly delicious and healthy!
Please let us know what you think!
Julie January 28, 2014
That looks delicious :) I love horseradish!
Diane H. January 28, 2014
Thank you Julie! Yes, I love horseradish too - it adds the perfect kick to this yummy dish! I hope you try them and let us know what you think!