Under the Snow: Brussels Sprouts and Collard Greens

The snow has finally all melted and the ground will be soon "ready to be worked" for this season's peas, fava beans, radishes and carrots.  I am both scared (because of the tremendous work ahead) and excited (for all the edible bounty ahead).  But there were forgotten treasures from last winter's harvest that stayed perfect in nature's own freezer:  Brussels sprouts and collard greens sure to be super sweet like nothing you could ever buy.  As we learned from Dan Barber of Blue Hill restaurant, when the frost hits, vegetables like these will convert their starch content to sugar as a last resort at lowering the freezing point for protection.  It's like a survival mechanism to the plant but for us it means the sweetest vegetables nature can offer.  So what do to with these beauties?  Well, I'm starting to slowly detox from the winter and discovered these delicious collard rolls made by the local holistic health coach Alex Anzalone.  I sure am addicted and they are incredibly healthy and satisifying.  Thank you Alex for sharing this recipe!

Recipe: Collard Rolls with Garlic Cashew Aioli

garlic cashew aioli 

juice of ½ lemon

1 cup cashews

1 ½ stalks celery, coarsely chopped

yellow onion, about 1 large tablespoon

1 tablespoon fresh thyme leaves

1 clove garlic

¼ cup water, as needed
(enough for about 6 collard leaves)

Blend all ingredients, until smooth and creamy (add extra water if needed).  
Will keep in fridge for three days.  

the collard roll (1-2 leaves per person)

1 whole collard leaf  
¼ avocado
1 Tablespoon cilantro
small bunch of sunflower, pea or alfalfa sprouts

1 Tablespoon grated carrot
½ teaspoon mirin (rice cooking wine) (use of mirin is optional)
pinch of sea salt

Put about 1 inch of water in a large pot.  Add mirin and pinch of sea salt.  Bring to boil. Add collard leaves (max of 4 at a time) and cook for about 20-30 seconds, until tender but still vibrant green.  Remove with tongs, and let cool for a minute.   
Take one leaf, lay it out, and on the bottom end of the leaf, add fresh grated carrot, cilantro, avocado, sprouts, and some of the cashew aioli.

Once all the ingredients are in there, wrap it like a sushi roll, and slice with very sharp knife into 1½ inch sections.  
Serve with extra aioli for dipping and enjoy!

For more information about Alex and what she offers, check out her website.  And if you're ready to schedule your detox kick off weekend, do it with Yoga and food with both Alex and Petrina at Lift Nyack.  Click HERE  for details.