MASTERING THE COLLARD GREEN WRAP
Here are some tips on making the perfect collard wrap:
- You will require two collard leaves per wrap – the bigger the better.
- Cut off the white portion of the stalk that have no leafy greens attached to it.
- Soak them in a bath of warm water and vinegar for about 10 minutes or so. This makes sure they’re nice and clean and room temp so they are more flexible for rolling later.
- Cut off the stem that runs the length of the collard leaf (your wrap won’t roll properly if you don’t) Using a sharp paring knife, shave the dense
stalk down until it is more or less the same thickness as the leaf. It’ll still be a bit thicker, but the goal is to get to where it’s flexible enough be rolled up with the rest of the leaf without snapping. And be careful not to nick or cut into the actual leaf with the tip of your knife as you do this.
- You can fill these wraps with whichever veggies, spreads, nuts, beans, sprouts, turkey slices, chicken, tuna, hardboiled egg etc. you like
- Using a spread (even hummus) helps hold everything together, and is a nice smooth contrasting texture to the crunchy collard.
- Place two collard leaves head to foot (stalks at opposite ends) and partially overlap the leaves. Apply your pâté or spread (“the glue”) first at the center and then start piling on the other veggies. You can get quite a bit in there, but be careful not to overload.
- From here, assembly is not so different than what you’d do with a regular wrap or tortilla. Flip the sides up and then tuck and roll, folding in any stray corners that pop out along the way.
- These travel really well because they don’t get soggy like bread does. AND, if kept in an airtight container or baggie, prepped collard leaves stay fresh in the fridge for at least a week.