Collard Green Wraps
This recipe shows you how to make delicious wraps from collard greens using chopped and shredded raw veggies and pate to stuff the collard leaf. Enjoy!
Equipment
- Grater
- Cutting Board
- Knife
Ingredients
- 2 Large Collard Leaves washed and dried
- Chopped Raw Veggies of Your Choice e.g. tomatoes, peppers, mushrooms, olives
- Shredded/Grated Raw Veggies of Your Choice e.g. carrots, daikon, beets
- 1 Handful Sprouts of your choice e.g. broccoli, alfalfa, sunflower, etc.
- Fresh herbs of your choice e.g. cilantro, basil, mint, parsley
- 1/2 Lemon or lime
- Pate, dip or salad dressing of your choice e.g. raw chickpea miso, sunflower seed hummus
Instructions
- Option 1: Remove the hard stem from the collard leaf by cutting it out (see video #1 above).
- Option 2: Push down on the hard stem of the collard leaf with the flat side of a large knife and break down the hard fibers in the stem to soften it (see video #2 above).
- Pack the raw cut, shredded and other veggies you have into the wrap however you like it.
- Add some fresh herbs to give your wrap flavor.
- Squeeze some lemon or lime juice over the veggies.
- Add the pate, dip or salad dressing to your layered ingredients.
- Now fold your leaf into a wrap and cut into two pieces. Serve some more sauce on the side for dipping if you prefer.
- Or, fold your leaf into a parcel (option 2, see video #2 above).
Notes
If you pack this to go or to take to work for lunch, do not add the sauce or pate into the leaf. Instead take the sauce/pate on the side. This will prevent the wrap from getting soggy.
PATE RECIPE:
Sunflower Seed Hummus