Comments on: Collard Green Mock Sushi Rolls

By: Brenda

Brenda — Wed, 20 Jan 2016 15:39:10 +0000

In reply to Justine. Yes, try kale.

By: Justine

Justine — Wed, 20 Jan 2016 14:30:53 +0000

If collard greens are not available in Australia (haven’t come across any) have you got any other suggestions of a substitute green I can use

By: Sandra

Sandra — Wed, 23 Jul 2014 16:29:47 +0000

I made these yesterday and can’t say enough about how good they are! I didn’t have the recipe in front of me when I made them so I improvised and used cucumber sticks, red pepper and avocado. I had some chopped onion and jalapeno left from another recipe so I mixed that into the cream cheese. Really good!

By: Minnie(@thelady8home)

Minnie(@thelady8home) — Fri, 07 Sep 2012 03:16:26 +0000

You recipes and the photographs you show, they always leave me feel hungry. 😀 Amazing ideas!!!

Do join my party too.

By: Brenda

Brenda — Thu, 06 Sep 2012 15:05:46 +0000

In reply to Jenny. I've not eaten them stewed so I have nothing else to compare them too. I found blanching them in water for 5 minutes, I added salt to the water too, was just fine. I didn't find them to be bitter. Cutting the stems out really makes them fine to work with. Another option would be blanching them in some chicken broth instead of water for more flavor. With all other ingredients they really are just holding everything together and the flavor of everything else is more noticeable.

By: Jenny

Jenny — Thu, 06 Sep 2012 13:56:27 +0000

How are the greens when they’re just blanched (flavor and texture)? I’ve only ever eaten them stewed down with some sort of pork (bacon, ham, etc) and I thought you had to cook them a long time to get the bitterness to a reasonable level. I would have also expected the leaves to be tough.