- 1 bunch of collard greens
- 2 bunches of watercress
- Umeboshi paste
Blanch, in hot water, the collard green leaves. Cut the hard stem off of the center of the leaf.
Steam the watercress.
Using a bamboo mat (like they use to roll sushi), place one collard leaf.
Add a few watercress leaves on the center of the collards.
Spread umeboshi paste across the watercress.
Roll the bamboo mat with the leaves inside to form a green roll.
Cut the roll into sections. Serve.