You guys know I love my greens… kale chips, spinach smoothies, arugula salads, etc. A while back I stumbled across some recipes for wraps using collard greens instead of tortillas, and then I forgot about it. Until today! Isla and I were at Whole Foods and they had big bunches of collards on sale, so I snagged some and then headed home to Google recipes.
1. The stems were already trimmed up to the leaves, so I didn’t need to chop anything. If your stems stick out past the leaves, trim them.
2. Soak leaves for at least 10 minutes in water with a splash of vinegar. This rinses the leaves and makes them easier to fold without tearing.
3. Remove 2 leaves from water and pat dry. Now you have to shave the thick stalks that run down the center of the leaves. You can use a sharp paring knife or a good vegetable peeler (I have the Titan Peeler and it worked really well) to shave down the stalks so they are as close to the leaves as possible WITHOUT cutting into the leaves. It’s a little tricky. Be careful. The idea is to shave down the stalks so that they’re flexible and don’t break when you’re folding the wraps.
4. Overlap the two leaves, pointing in opposite directions but with the stalks facing up (confusing? It will be kind of an oval shape). Add your fillings to the center. Like zeeeeees:
(Don’t worry- the final product looks nicer.)
5. Now treat it like you would a burrito: Fold the sides toward the middle, then roll from the bottom, tucking tightly as you go. Cut in half, maybe? EAT.
They’re so pretty and green…
I’m not going to lie: I ate two of these today. At lunch I had one topped with hummus, a chopped Trader Joe’s masala veggie burger, sweet peppers, mushrooms, shredded brussels sprouts, carrots and a balsamic drizzle. Then at dinner I ate one just with hummus and veggies. Ain’t no shame in my game.
Anyway, the filling options are endless. For some reason a lot of the recipes I came across advised cashew paste/pate. You probably want some form of gluey substance as a base to hold it together- hummus, nut butter, guacamole, whatever. And then top with veggies, chicken, veggie burgers, cheese, eggs… be creative. I also read that they travel well because the collards don’t get soggy.
PS: Don’t let collard greens freak you out. Before this I think I’d eaten them one time, and they were cooked down in bacon grease and topped with ham, and I remember them tasting bitter. The raw leaves are thick and sturdy but have a pretty mild flavor, similar to raw cabbage. I love, love, LOVE the crunch the collards give to wraps. In my opinion, the best part of a wrap is the filling, and tortillas are really just a vehicle to get the fillings into my mouth… so if I can replace the high cal tortilla with more veggies, then why the hell not? Just my 2 cents.
Hope everyone is having a good week! I’m tired. Is it Friday yet?