“Emotion: energy in motion”

[Wild Collard Leaves]

• Equipment and utensils

  High-speed blender, dehydrator, sous-vide, vacuum sealer and food processor.

• ALMOND SAUCE & BLACK GARLIC

  350 g filtered water
  300 g almond butter
  85 g lime juice
  50 g tamari sauce
  25 g fresh ginger, grated
  20 g black garlic
  3 g salt
  1.5 g nutmeg
  1.5 g black pepper
  0.5 g cayenne pepper

• Wild berries pickled

  100 g apple cider vinegar
  80 g rice vinegar
  80 g agave nectar
  5 g salt
  40 g wild berries

• Wild leaves marinated

  600 g clarified veggie broth
  200 g lemon juice
  40 g olive oil
  2 g clove, whole
  1 g allspice, whole

• Dolma Filling

  2 cups kohlrabi rice
  90 g pistachios, minced finely
  60 g parsley leaves, minced
  20 g mint leaves, minced
  6 g garlic cloves, minced finely
  1 g freshly grated nutmeg
  30 g infused olive oil with wild herbs
  2 tablespoons lemon juice
  2 tablespoons lemon zest
  2 g freshly ground black pepper
  4 g salt

• Veggie broth gel

  300 g clarified veggie broth with a splash of spinach juice for the color
  3 g agar agar powder
  3-5 g black peppercorns, cracked

• ASSEMBLY

  Mix of wild herbs (mint, sage, watercress, etc.)
  Shiso leaves
  Preserved lemon
  Garlic flower

Preparation/method

For the almond sauce: in a high-speed blender process until smooth.

For the wild berries pickled: heat the vinegars, agave and salt in a small saucepan over high heat until boiling. Once it reaches a boil, remove it from the heat.Pour the lukewarm brine over the berries until submerged completely. Let cool down on the countertop until it gets to room temperature. Transfer to an airtight container and refrigerate for at least 8 hours.

For the wild leaves marinated: Combine all ingredients and grape leaves, vacuum seal to 100% and place in sous-vide for 4 hours.

For dolma filling: in a bowl combine all the ingredients.

For the veggie broth gel: Bring clarified vegetable broth and agar powder to a boil. Boil for about two minutes and remove from heat.

ASSEMBLY 
To stuff the collard leaves, you work one leaf at a time. Place one grape leaf on a cutting board with the rough edge side facing you. Take 1 heaping tablespoon of the filling and place it in the center of the leaf. Fold the sides over the filling and roll (think about this like rolling a spring roll). Repeat with the remaining grape leaves or until you're out of stuffing.

Submerge the dolmas in the liquid with cracked peppercorns to create a "jelly" skin. Leave it set before serving.

Add almond saue, garlic flower, and pickled wild berries to garnish.