Farmer Meg's Collard Green Spring Rolls
1 bunch collard greens
1 bunch purple top white globe turnips, greens removed and roots minced
1 onion, minced
1-2 bunches kale, minced
Any other vegetable, minced
1. Coat skillet or frying pan with cooking oil. Heat on medium and add minced onions, turnips and any other crisp vegetables that require extra cooking. Saute for several minutes before adding kale or other vegetables. Continue sauteing until veggies are soft.
2. Heat water in a pan for steaming collard greens. Meanwhile, remove the lower part of the collard stem, leaving the leaf fully in tact. Place collard leaves in the steam bath until tender (approximately 1 minute). Remove and set aside. 3. Once all of the leaves have been steamed, stuff them with the veggie saute filling and roll them up like a burrito. Rolls can be eaten alone or served with a pineapple sweet and sour sauce (similar to the one below).
Sweet & Sour Sauce
1/4 cup pineapple juice
1/4 cup distilled white vinegar
3 tablespoons firmly packed brown sugar
1 1/2 tablespoons ketchup
1 teaspoon cornstarch dissolved in 2 teaspoons hot water
1. Combine pineapple juice, brown sugar and ketchup in a small pan. Bring to simmer over medium heat. Add warm cornstarch slurry and cook, sitrring until sauce is thickened. Let cool before serving.