Collard Green Wraps
It’s September so you now what that means! Lots and lots of hearty greens! These Collard Green Wraps are packed full of your favorite vegetables and leafy lettuces along with a bold sauce for a quick immune boosting snack or light lunch.
I absolutely love collard greens for so many reasons:
- Packed full of iron, calcium, folate and vitamin K & vitamin A
- If they are properly stored, collard greens last for weeks in the refrigerator
- So versatile! Sauté, steam, chop and add to dinner meals, smoothies or use as wraps
First, collard greens are blanched in hot water than shocked in cold water. This allows the greens to become rich in color along with helping the leaf become more pliable. Next, chop all your favorite vegetables such as carrots, radishes, cucumber, and peppers. Smother a sauce of your liking in the middle then pile the vegetables on high. Lastly, roll the collard green leaf like a burrito, cut, and enjoy!
Collard Green Wraps
For the wraps:
- 4 collard green leaves
- 1-2 carrots, julienned
- 1 bell pepper, julienned
- 1/2 cucumbers, julienned
- 2-3 radishes, julienned
- Handful of spring mix or other delicate lettuces (optional)
- 1 tbsp hemp seeds (optional)
For the sauce:
- 1 tbsp pesto
- 1/2 an avocado
- 1/2 tsp lemon juice
- Pinch of salt & black pepper
- Heat a large pot of water on the stove. In a medium sized bowl, create an ice bath with ice cubes and cold water. Set aside.
- With a sharp knife, cut the stem of the collard green leaving the stem intact but removing about half of it (see picture above). This will allow the green to be more pliable when folding
- Next, julienne and chop all your vegetables and set aside. Once the water is boiling, dip the collard green into the water for about ten seconds and then tranfer to the ice bath. Continue with the remianing leaves.
- Remove the leaf from the ice bath and pat dry with a towel. Next, smear the pesto-avocado mixture (or whatever sauce you would like!) in the middle and then pile the vegetables on high. Gently fold both sides of the leaf towards the center then fold the bottom and continue to roll to the top. Cut in half and place on a plate. Continue with the remianing leaves.