January 31, 2014 • Nancy Wolfson-Moche

On this last day of the first month of the year, we have a new moon. To celebrate this transition I have combined the Napa cabbage of yesterday with the radicchio of Wednesday  with new collard greens and red pepper.


serves 4



4 large collard green leaves

4 Napa cabbage leaves

4 radicchio leaves

1 red pepper

1 kiwi

Process Wash the collards, Napa, radicchio and red pepper, each separately. IMG_1777

To blanch the collards and Napa leaves, fill a deep, wide skillet with water, add a pinch of sea salt and bring to a roiling boil.  Drop in one napa leaf. When it floats to the top and turns a more intense shade of green, remove it with a wire mesh skimmer. Repeat with each leaf.  Cut a V-shape out of the bottom of each Napa leaf and set them aside. Then blanch each collard green leaf just as you did the Napa. IMG_1768 Set aside. Cut the red pepper into strips; cut the kiwi into half-inch-thick rounds and set aside.  To make each pinwheel, place one collard leaf on a cutting board. Cut away the tough stem at the leaf’s base and discard. IMG_1772

Then place a radicchio leaf on top of the collard.


Next layer a Napa cabbage leaf on top of that. Finally lay two or three slices of red pepper horizontally about two inches from the bottom of the leaves. IMG_1784

Now begin to roll up all four layers together. When you are three-quarters of the way to

the top, fold in the sides.


Make a cylinder and then squeeze it, releasing any excess water. IMG_1797

Cut the cylinder into half-inch-thick pieces.


Arrange on a plate and top with a kiwi slice. Note: you may also serve with soy sauce or another dipping sauce.

©Nancy Wolfson-Moche 2014

Previous Post:

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)