These finger-food morsels are great for gatherings. Bursting with a magic carpet ride of flavor, pairing the deep umami flavor of sun-dried tomatoes with a sumptuous Rasel Hanout spice blend and medley of vegetables.

Yields: 24 - 32 small rolls

INGREDIENTS:

Collard Wrappers:
1 bunch collard greens, rib removed
2 tablespoons lemon juice
1-1/2 tablespoons umeboshi plum vinegar
1 tablespoon olive oil
pinch of sea salt

Moroccan Sun-Dried Tomato Coulis:
½ cup sun-dried tomatoes, cut into pieces and soaked until soft
3 tablespoons pine nuts
2 tablespoons olive oil
½ teaspoon garlic powder
2 teaspoons Ras el Hanout spice mixture 
2-3 teaspoons aged balsamic vinegar
2 teaspoon umeboshi plum vinegar
½ teaspoon apple cider vinegar
1 teaspoon maple syrup, coconut syrup or agave nectar
2 tablespoon chopped basil
2 tablespoons chopped flat parsley
1 tablespoon chopped chives or scallion
sea salt and freshly ground black pepper to taste

Vegetables:
2 leaves Napa cabbage, julienne
1 red bell pepper, julienne
1 zucchini, julienne
1 carrot, cut into matchsticks
1 stalk celery, cut into matchsticks

PROCEDURE:

Collard Wrappers:
1. Cut along the rib of each collard leaf. Cut large leaves in half across and trim to make the semblance of a rectangle.
Collard pieces can handled in 1 of 3 ways.
1) Toss with lemon juice, umeboshi plum vinegar, olive oil and salt. Let stand to marinate for several hours or overnight until softened. Massage and toss occasionally to help the process.
2) Toss with lemon juice, umeboshi plum vinegar, olive oil and salt. Warm over a double-boiler for a few minutes turning gently from time to time until soft. Let stand while preparing the remainder of the dish for flavors to marry.
3) Dunk in a pot of hot water for a few moments to blanch. Pat dry and toss with lemon juice, umeboshi plum vinegar, olive oil and salt. Let stand while preparing the remainder of the dish for flavors to marry.

Moroccan Sun-dried Tomato Coulis:
1. In a blender, place sun-dried tomatoes, pine nuts, olive oil, garlic powder, Rasel Hanout, umeboshi plum vinegar, apple cider vinegar, and sweetener. Blend until smooth, adding a bit of the sun-dried tomato soaking water to aid blending if necessary.

2. Add basil, parsley, and chive or scallion and chop in pulses until well mixed but flecks of herbs are still visible. Season to taste with salt and pepper.

3. Fold Sun-dried Tomato Coulis with prepared Julienne Vegetables. Let stand to marinate 20 minutes to 4 hours or warm in a double boiler for 5-10 minutes, or until vegetables have softened just a bit.

Assembly:
Lay a prepared collard leaf on a clean work surface with the short side closest to you. Place a nice pinch of Sun-dried Tomato Coulis and Vegetables along the bottom part of the collard leaf. Fold over the bottom edge of the collard leaf and roll up.

SERVICE

Serve at will! Or Let stand in the fridge for 1-2 hours for flavors to mingle and marry.

LEFTOVER STORAGE

Store leftovers in a sealed container in the fridge for up to 4 days.