6-8 collard greens leaves
for the flavor sauce:
2-3 Tbsp soy sauce
2-3 Tbsp chili sauce
1 Tbsp chipotle sauce
1 cup raw jasmine rice
¼ cup raisins and dry cranberries
2 Tbsp finely chopped walnuts
1 Tbsp curry powder
sea salt to taste
water as needed
Bring water to a boil in a large pot.
Remove the thick stalk from collard greens.
Cut the leaves roughly in half and drop them in boiling water.
Cover and cook till collard greens are just cooked – they change color and get quite soft.
Remove from water and drain.
Combine the chili sauce, soy sauce and chipotle sauce in a bowl, stir well.
Marinate drained collard leaves in this sauce by layering leaves on a flat plate alternating with the sauce.
In a pot, combine 1 cup raw jasmine rice with 2½ cups water, sea salt, curry powder, the dry fruits and walnuts.
Cover and cook till rice is done.
Season to taste with some of the marinating sauce.
Place a marinated collard green leaf on a plate, add some rice stuffing, wrap it tight as you would a dolma, or a burrito; cut on a bias if desired before serving