6-8 collard greens leaves
2-3 tablespoons Ponzu or soy sauce
2-3 tablespoons Tabasco sauce
1 tablespoon chipotle sauce
1 cup raw jasmine rice
1/4 cup raisins and dry cranberries
2 tablespoons finely chopped walnuts
1 tablespoon Madras curry powder
salt to taste
water as needed
Bring water to a boil in a large pot. Remove the thick stalk from collard greens (I usually save the stalk for using in sambar or curries). Cut the leaves roughly in half and drop them in boiling water. Cover and cook until collard greens are just cooked - they change color and get quite soft. Remove from water and drain.
Combine the Tabasco sauce, ponzu or soy sauce, and chipotle sauce in a bowl. Stir well and keep this sauce handy.
In a plate, add some of the blended sauce from above. Layer the drained collard greens on the plate. Add splashes of the sauce, and another layer of collard greens and so on. Leave it to marinate while getting the rest of the things ready.
In a pot, combine 1 cup raw jasmine rice with 2 1/2 cups water, some salt, curry powder, the dry fruits and walnut. Cover and cook until rice is done. Taste and adjust flavors. Keep handy for stuffing.
For the collard greens bites: Layer about 3 or 4 of the marinated collard greens. Roll into a tight cylinder/log while squeezing out any of the marinade. Cut into bite sized pieces and arrange in a serving plate.
For the collard greens sushi/wrap: 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.
Serve at room temperature or cold.