so i’ve been meaning to try collard wraps for eons, but this week my grocery store finally got big nice collards so i seized the opportunity. now i’m HOOKED. collard EVERYTHING! this recipe is for a simple wrap but the ideas are endless. i want to try to use them in place of tortillas in enchiladas! i used them instead of rice paper wrappers to make delicious salad rolls! cabbage rolls! anything you wrap, you can wrap with collards.
they are way tougher than any tortilla i’ve ever seen, and unless you nick it with your knife, it won’t tear or bust open. as a chronic overfiller (and exploder) of wraps, it’s a very exciting discovery.
I’ll give you the low-down on how to prep them for wraps, you can really put anything you want in them. I did this one with mushrooms, tahini-ish soycurls, tomato and lettuce.
a large collard leaf per wrap
8 mushrooms, quartered
1 tomato, diced
1 c. rehydrated soycurls
a bit of oil
3 tbsp tahini
1/4 c. water
1/2 tsp mustard seeds
1 clove garlic, minced
1/2 tsp. bragg’s or tamari
a handful romaine lettuce, chopped
couple shakes of nutritional yeast
HOW TO PREP COLLARDS
trim ends off of greens, then carefully cut down the stalk so it’s flush with the leaf on both sides. Bring a pot of water to a boil, once it’s hot dip each leaf in the water for a few seconds until it JUST softens and becomes bring green. put aside until you’re ready to use!
sautee mushrooms and garlic quickly in a couple tablespoons of oil until slightly browned. put aside. heat another couple tbsp of oil and grown soycurls with mustard seeds. once browned a bit, then mix the water, tahini and water then pour into the pan. turn down heat, add nutritional yeast and stir to coat.
put it all together! tomato! lettuce! mushroom! soycurls! whatever you like eating!