Collard Sarma with Tahini Tartare

Collard Sarma

Serves 8
1 lb. butternut squash
1 clove garlic
2 ea medium onions
As needed olive oil
5 ea radishes
Β½ cup pecans, chopped
2 ea lemon, juiced
2T salt
3 bunches collard greens

  1. Peel, remove the seeds, and grate the squash. Mince the garlic and cut the onion in to thin strips. Heat olive oil in a pan, and sautΓ© the onions and squash; when the onion are translucent, add the garlic. Continue cooking until garlic becomes fragrant and remove from heat. Cut the radishes into match sticks and add to squash mixture along with the lemon juice and pecans. Taste and adjust with salt.
  2. Bring a pot of salted water to a boil. Remove the stems from the collards while leaving leaves whole. Blanch the leaves in boiling water for one minute than transfer to ice water. Lay the leaves flat on a cutting board. Place a spoonful of the squash mixture on the leaf and roll into tight cylinder folding in the side to keep it sealed.

Tahini Tartare

1 cup walnuts
2 clove garlic
1 bunch parsley HEIRLOOM GARDENS
16 oz. Tahini
1 ea lemon, juiced
As needed Water
TT Salt

  1. In a mortar and pestle or food processor grind the walnuts and garlic together. Finely chop the parsley, use as few cuts as possible to prevent discoloring the parsley. Combine the rest of the ingredients. Add a little water if needed to achieve a smooth sauce, and adjust with salt.