Fill these bad boys with anything you want! Think of the big green leaf as an empty canvas, similar to how you’d view two slices of bread for a sandwich: NO LIMITS.
Here’s how to start:
- Wash your collard greens; the bigger the leaf, the better.
- Chop the stem off at the base of the leaf, and then shave the remaining stem — this will help the rolling/folding process.
- Place collard greens one at a time in a large pan of boiling water, flipping and moving as necessary to ensure all parts of the leaf are touched by the water at some point.
- Lay your greens out on a kitchen towel (or multiple) and let dry as much as possible. Flip/pat dry if needed
- Add whatever fixin’s you have a hankering for to your big leaf (ideas down below), then fold the sides inward, and roll like a burrito. You can use toothpicks to hold loose ends together, or even wrap in tin foil/parchment paper to keep the shape.
NOW, the FUN PART:
You can pack any kind of punch in these wraps. Here are just a handful of ideas on what to wrap in these glorious giant greens, but it is by no means an exclusive list.
- Cucumber
- Long, thinly sliced carrots
- Avocado
- Onion
- Bell peppers
- Celery
- Olives, pickles
- Squash
- Seeds, nuts
- Sauerkraut, kimchi
- Diced broccoli stems
- Black beans
- Hummus
- Sprouts
- Mushrooms
- Seasonings, spices, vinegars
I really could go on, but you get it. I never plan it out, just see what kinda veggies I got hanging around, and then I wrap them up! Truthfully, it’s all about the dipping sauce. Which we will now get into…
The following are my three FAVORITE sauces for this killer wrap recipe. Totally not your only options, but they are tried and true day after day, and that’s why they’re at the tippity top! You can also use them as salad dressings or a new dipping sauce for your snack plate. Enjoy!
Sauces to try: