Collard-Wrapped Smoked Salmon with Rice

Chef Margot shares her light, yet filling collard salmon rice wraps.

Ingredients
1 bunch large-leaved collard greens
2# smoked salmon (we like the peppered kind from The Smokery!)
1# cooked rice (Weihani red or wild rice is excellent)
1 small fresh leek and/or head of garlic, peeled and sliced

Directions
In a large pot of boiling salted water, dip the collard leaves one at a time for just a few seconds, then place in a bowl of ice water. This will not only make them bright green, but will make them flexible enough to wrap up without cracking.

When cool enough to handle, lay the collard leaves on a cutting board and cut out the thick rib in the center. (Don’t throw it away – toss them in your pickle jar for a couple of days…they make awesome crunchy pickles!).

Take one quarter of the cooked rice, some of the sliced leek and ½ a piece of the smoked fish and lay it at the top curved part of the leaf. Roll it once towards you, then fold in edges and continue to roll towards you. If the leaf is too small to completely enclose the filling, wrap it in a second leaf.

When you have completed all 4 wraps, place in a steamer for 20 minutes (or on a steamer rack in your wok for about the same time).

Serve with a light lemon vinaigrette-dressed salad, and a crunchy baguette and you have a super-savory dinner that will warm and satisfy you, but will help alleviate some of the guilt of holiday indulgences!

Buen Provecho!