These fresh collard green wraps are a fun, customizable way to enjoy seasonal produce. Fill with whatever veggies are on hand. This is a great hands-on recipe that encourages creativity while using locally grown greens and colorful market finds.
1. Position the leaf with the vein facing up. Cut the bottom of the stem where it meets the leaf. Using a sharp knife, shave the vein so that it’s the same thickness as the leaf. Flip the leaf over, the vein should be vertical. You can use it raw like this OR blanch first. If you don’t digest raw veggies well, then blanch it. It is easier to roll when it has been blanched. Bring a shallow saucepan of water to a boil and add one leaf at a time for 30 seconds or until bright green. Allow to dry and cool on a paper towel or kitchen towel. If doing this well in advance, shock in a bowl of ice water.
2. To make the peanut sauce, add peanut butter, olive oil, white vinegar, water, maple syrup, ginger, and hot sauce to a bowl and whisk until well combined.
3. Place the collard leaf on a cutting board with the vein positioned vertically. Spread the sauce in the center, leaving at least a 1-inch border all around. Pile on the veggies and everything else.
4. Pull the bottom, where the vein was cut up, to the middle. Pull the sides towards the middle and roll the leaf and filling towards the top part of the leaf. You’re basically making a burrito but with a collard leaf instead of a tortilla. You can slice it crosswise before serving or eat this way.
Collard greens can be softened (lightly steamed or massaged) to make them easier to roll and chew.
Fillings are flexible! Use any available vegetables or proteins
Peanut sauce can be adjusted for allergies (e.g., sunflower butter)
Per Serving: Calories: 289, Saturated Fat: 2.9g, Sodium: 335mg, Total Sugars: 9.1g, Fiber: 8g, Protein: 10.3g