Simply Vibrant (Roost Books, 2018), by Anya Kassoff, shows you how to create delicious recipes using fresh seasonal produce. You can use everyday ingredients by following practical preparations with a modern twist. By following template-style recipes, you can create easy and affordable meals for any part of the day. The following excerpt is from Chapter 3, “Wraps and Rolls.”
Couscous makes an excellent, neutral, starchy base for absorbing the flavor of creamy, warming coconut curry sauce. Wrapped in sturdy collard green leaves, it is the perfect hearty fare - filling, satisfying, and full of bold taste.
• 12-14 collard green leaves
• Sea salt
• 1 cup Israeli couscous
• 1 tablespoon neutral coconut oil
• 1/3 cup pine nuts
• 1 large yellow onion –chopped
• 2-3 small to medium carrots - thinly julienned
• 3 garlic cloves –sliced
• 4 teaspoons curry powder or to taste –divided
• 2 tablespoons chopped parsley• 1 14-oz (398 ml) can unsweetened Thai coconut milk;
1. Bring a large pot of water to a boil over high heat. Immerse 3-4 collard green leaves at a time into the boiling water for 30 seconds, holding them by the stems. Remove and rinse under cold water. Trim some thickness off the stems, along the length of each leaf and set them aside.
2. Bring 1 1/4 cups of water to boil in a medium saucepan, add salt and couscous, and cook for 10 minutes, until water is absorbed.
3. Warm coconut oil over medium low heat, add pine nuts and toast for about 2 minutes, until golden. Remove nuts with a slotted spoon and set aside.
4. Increase heat to medium, add onion, carrots and a pinch of salt, and saute for 7-8 minutes, until soft. Add garlic and sauté for another minute.
5. Add 2 teaspoons curry powder, couscous, pine nuts and parsley, toss tocombine. Turn off heat.
6. Lay one leaf at a time onto a cutting board. Add about 2-3 heaping tablespoons of couscous in the center of the leaf, depending on the size of the leaf. Fold the lower end of the leaf over the filling, then fold in the sides and roll tightly.
7. Arrange rolls in snug layers in the same emptied pot used for blanching leaves. Pour coconut milk over and sprinkle with the remaining 2 teaspoons curry powder and salt. Bring to a boil over medium high heat, lower heat to a simmer, cover and cook for 40 minutes, until collard green leaves are tender.
8. Let cool slightly, carefully transfer rolls onto a serving plate and spoon some of the curry coconut broth on top. Rolls keep well refrigerated for up to 5 days. Reheat in a pan, covered, over low heat. You can also freeze them for up to 1 month.
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by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova.
Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.