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
INgredients
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. 
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. 
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. 
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. 
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. 
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
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