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

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).