We’ve done lettuce wraps.
We use kale in just about everything.
We were looking for a new leafy green on which we could shine the spotlight. One that’s tasty (not too bitter), widely available, and easy to use.
Hello collard greens!
Yes, the same greens that are so popular in the southern states are getting a California makeover 😉
This is one of those recipes that just kind of came together because we had a bunch of stuff in the fridge. Roasted veggies (eggplant, asparagus, butternut squash, peppers). Hummus (multiple flavors). We usually take the roasted veggies and cut them up into a salad (delish and easy). But we wanted something different.
Something we could hold.
Like a wrap.
Wrap and roll.
We’ve done this with romaine lettuce leaves. Super easy, but we wanted something more nutritious. Kale wouldn’t work because it’s just too tough. The collard greens we’d been eyeing in the market were the perfect choice for our wrapper.
Now, our collard green wraps recipe calls for the roasted veggies we had on hand at the time, but any others would work. Zucchini, peppers, butternut squash – all good choices. We do like a combination of cooked and raw veggies for the filling to achieve different textural elements.
- 1 bunch organic collard greens
- roasted eggplant rounds
- roasted rainbow carrots
- julienned hot house cucumber
- organic micro-greens
- hummus (we love the edamame hummus)
- balsamic syrup
- Fill a large, flat pan with water, about 1/2-inch, and place on the stove over high heat. When small bubbles start to form, reduce heat to simmer. While you are waiting for this, fill a bowl with ice and water to make a water bath.
- Wash each leaf and place on a cutting board. With a sharp knife, slice out the thick center rib, leaving you with two collard green halves.
- Place one or two halves in the pan of simmering water and submerge with tongs. Cook for 1 minute and then remove from water and place in ice bath for 1 minute. Place on paper towel to dry. Repeat with remaining collard greens.
- To assemble the wrap: Place two halves of collard greens on a cutting board, slightly overlapping them to form one large leaf. Add 1 tablespoon of hummus and spread about halfway down the leaf, leaving a small border on the sides. Top with 2 eggplant rounds, 3-4 pieces of carrots, some cucumbers and a small handful of micro-greens. To roll: lift the end closest to you and roll away from you, folding in the sides (like you are making a burrito) as you roll, continuing until it's completely rolled. Take a sharp knife and slice into four pieces.
- Continue with remaining collard greens and roasted vegetables.
- Drizzle with balsamic syrup.