In the years leading up to the opening of the Kitchen + Market, we spent a lot of time thinking about the menu and our concept. Many nights were spent in Kayne's kitchen playing with recipes, plating and of course taste testing. One night, while snacking on sushi rolls, the idea popped up - "Why don't we make sushi...but with Southern Soul?" The result is now a fan favorite on the Kitchen + Market menu - Soulshi.
Ingredients - Serves 2
4oz Fried Chicken Strips (store bought or make your own! link to fried chicken recipe)
½ cup Brown Rice
¼ cup Pimento Cheese (store bought or make your own! link to pimento cheese)
1 large Collard Leaf
½ tsp finely chopped Sage
¼ Chipotle BBQ Sauce
First, prep the Collard Greens -
Cut the thick part of the stems out of large Collard Green leaves maintaining whole leaves.
Allow to boil on medium heat for 15 minutes.
Remove from heat and cool.
Next, make your Brown Rice according the box directions.
After the Collard Green leaves have cooled -
Cut Collard Leaf in half.
Lay Collard Leaf halves flat with the inside edges facing out and the outside edges over lapping (*Tip - Lay down plastic wrap to make rolling easier!)
Line Collard Green Leaves with the Brown Rice.
Spread the Pimento Cheese evenly down the center of the Brown Rice.
Sprinkle Sage over Pimento Cheese.
Place the Fried Chicken strips down the center of the Pimento Cheese.
Roll the Soulshi.
To serve -
Cut Soulshi in 6 - 7 even pieces.
Lay flat on an oven safe sheet.
Bake for 5-10 minutes at 350 degrees.
Drizzle with Chipotle BBQ.