Ingredients
Directions
Choose your collard leaf/leaves. Select ones that are large enough to fill and roll, and also preferably without any tears or holes.
Trim the stalk. About halfway down the length of the collard leaf, the stalk begins to thicken. Use a paring knife and carefully trim under that thick portion to the base, to remove all that heavy stalk. The leaf will be easier to roll — and chew!
If you've steamed the leaf (see note), lightly dry it! Use a paper towel and dab off extra moisture. Otherwise, the collard will be slippery for rolling and messier to eat.
Add your fillings! The fun part! Start with a base to "hold" the fillings — hummus, a nut pate, thick bean dip, slather of tahini — whatever you like. As long as it's fairly thick to help hold some fillings. Then, sprinkle on your remaining fillings, judging on the size of your leaf.
Wrap and roll! Starting at the edge, begin to roll your wrap. As you go, tuck in the sides and continue to roll. If, after rolling, you'd like more fillings, you can usually open it up and tuck in a few extra goodies.
Repeat with the other leaf, slice them in half and serve!
Chef's Notes
Hummus
You can use more or less than ⅓ C depending on the size of the leaves.
Fillings
Generally, I like to pair a balance of some fresh/salty/pungent/sweet flavors in a wrap. So, with a spread of hummus, I might then add the broiled zukes and chopped cukes and bell peppers (fresh), then some olives (salty/pungent), and roasted sweet spuds or avocado (sweet). You can play up whatever filling you like. Once you get started, you'll get the idea and not need to measure or even read the recipe!
Steaming
Raw or steamed? I like to briefly steam my collard leaves. With steaming, the leaf becomes more pliable to roll, but is more delicate. I prefer the flavor with that very brief steaming. Those 10-20 seconds of steam change the texture and flavor. Watch my how-to video for some visual guidance :-).
Collard alternatives
If you have very large kale leaves, you can use those too. Most kale leaves are not quite as large as collards, but you can certainly do smaller ones and fill a bunch. You can also use lettuce leaves for wraps. They aren't nearly as sturdy, however, so fill lightly — and don't steam the leaves.
Recipe by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Choose your collard leaf/leaves. Select ones that are large enough to fill and roll, and also preferably without any tears or holes.
Trim the stalk. About halfway down the length of the collard leaf, the stalk begins to thicken. Use a paring knife and carefully trim under that thick portion to the base, to remove all that heavy stalk. The leaf will be easier to roll — and chew!
If you've steamed the leaf (see note), lightly dry it! Use a paper towel and dab off extra moisture. Otherwise, the collard will be slippery for rolling and messier to eat.
Add your fillings! The fun part! Start with a base to "hold" the fillings — hummus, a nut pate, thick bean dip, slather of tahini — whatever you like. As long as it's fairly thick to help hold some fillings. Then, sprinkle on your remaining fillings, judging on the size of your leaf.
Wrap and roll! Starting at the edge, begin to roll your wrap. As you go, tuck in the sides and continue to roll. If, after rolling, you'd like more fillings, you can usually open it up and tuck in a few extra goodies.
Repeat with the other leaf, slice them in half and serve!
