Collard Wraps with Peanut Sauce Recipe
Author: 
Serves: 4 wraps
 
Ingredients
  • 4 large collard leaves
  • Filling ideas:
  • I like something creamy such as smashed avocado, hummus/bean dip, refried beans, chickpea “tuna,” or baba ganoush. Figure 2-4 Tablespoons per leaf.
  • Then I like crunchy, juicy veggies that are thinly sliced, shredded, or grated such as carrots, cucumber, cabbage, beets. But you can use leftover roasted vegetables from last night. Anything goes. Figure another ½ cup of veggies. You can also add in fermented foods like sauerkraut or kimchi; salsa; or any other condiment you love.
  • Add in additional crunch like hemp seeds or toasted sunflower seeds.
  • Or go in other directions like burrito filling, falafel filling, Greek salad ingredients, Thai noodle salad ingredients, as examples.
  • Peanut Sauce:
  • 2 Tablespoons peanut butter, preferably organic and crunchy (or roasted cashew or almond butter)
  • 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil or a runny tahini
  • 1 Tablespoon unseasoned rice vinegar
  • ½ Tablespoon pure maple syrup, honey, or agave
  • ½ Tablespoon water
  • ½ Tablespoon shoyu, tamari, or coconut aminos
  • ⅛ teaspoon ground ginger
  • Pinch sea salt
  • Squirt of sriracha or something spicy to taste
Instructions
  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. Place the collard leaf on a cutting board with the vein positioned vertically. Spread the creamy ingredient in the center, leaving at least a 1-inch border all around. Pile on the veggies and everything else.
  3. 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.
Notes
Suggestions for dressings, sauces, dips, etc:
Any salad dressing like Ranch, Caesar, balsamic vinaigrette, lemon-tahini
Romesco or my Red Pepper Pesto from QTQ or Hummus (I would spread these IN the collard wrap)
Any mayo-based dressing like a Sriracha Aioli or Harissa Aioli
The Aji Verde Sauce from Kitchen Matters
Yogurt-based sauce like Tzatziki
Treat it like a burrito with salsa and guacamole
Any nut butter-based sauce like the peanut sauce in the recipe
Recipe by Pamela Salzman at https://pamelasalzman.com/collard-wraps-with-peanut-sauce-recipe/