Collard Greens Wraps
Collard greens are the new ‘It Girl’ of the gardening and culinary world. Collards are an amazing green and if you aren’t familiar with them, this Collard Greens Wraps recipe can get you acquainted!
Who needs tortilla wraps when you can have collard green wraps? Collard greens are the new ‘It Girl’ of the gardening and culinary worlds and wraps are where it’s at in summer! Maybe you have tried Southern collard greens, most often slow-cooked with bacon. Did you know those Southern-style collard green recipes are adaptations of collard green recipes originating from Africa? In turn, the African recipes come from the Minas Gerais region of Brazil, an area explored in 2016 by Anthony Bourdain for his show Parts Unknown. The Brazilian Garlicky Collard Greens are delicious and can be found in many upscale vegan or vegetarian restaurants.
This is the first year I’ve grown collard greens in my garden (I’m now in my second year!) They grow large and beautiful from Spring well into Fall. I love seeing these leafy greens in the garden, and I’ve been experimenting this summer with a variety of collard green recipes. Here’s more on how to grow collard greens from seed to transplant to harvest! My go-to is collard green wraps. This recipe is fun to make and eat and is packed with healthy nutrients.
Filling Variations for Collard Green Wraps
I filled these vegan collard green wraps with a stir-fried rice combination of ingredients harvested from my own garden: snap peas, cauliflower, broccoli, red peppers, and carrots. But, as in the LoveandLemons version you can use classic burrito components: roasted sweet potatoes, black beans, brown rice, fajita veggies, fresh corn, and pico de gallo, with creamy chipotle sauce on the side. Guacamole, tomatillo salsa, and mango salsa would also be great additions here. I also served sides of beans, cucumbers, corn with a vinaigrette dressing,
Collard greens are super versatile and you can also take your collard green wraps in a variety of directions. Here are a few filling combinations that could be delicious:
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- Pesto Wraps: Stuff the leaves with pesto, farro, roasted tomatoes, and roasted chickpeas.
- Mediterranean Wraps: Stuff them with quinoa, roasted red peppers, olives, cherry tomatoes, and feta, with tzatziki sauce on the side.
- Sesame Peanut Wraps: Use these simple sesame soba noodles as the filling, with peanut sauce on the side for dipping.
- Bibimbap Wraps: Load them up with white rice or cauliflower rice, kimchi, sautéed mushrooms, seasoned bibimbap veggies, and a sunny-side-up egg. Serve with gochujang sauce on the side!
How to Make Collard Green Wraps
Once you’ve picked your fillings, it’s time to wrap and roll! Here’s how I do it:
First, blanch a large collard leaf for a few seconds in boiling hot water – enough to make it flexible for wrapping. Once you’ve patted it dry, use a paring knife to trim off the thick part of the stem that runs up the middle. This is an important step. If you don’t cut the stem you won’t be able to roll
Next, scoop your fillings into the middle of the leaf, and tuck and roll! Carefully fold the collard green where you’ve removed the steam so the filling doesn’t fall out. Use the pictures above and below as a guideline, and find the full recipe below. When you finish rolling one wrap, set it seam side down on a large plate until you’re ready to eat.
Here are some other garden-to-table recipes.
Enjoy! Let me know what you think about the collard green wraps recipe in the comments below.
Collard Green Wraps
Ingredients
- 6-8 Large Collard Greens
- 2 cups Jasmine Rice
- 1 cup Fresh Peas or Frozen
- 1 cup Fresh Cauliflower
- 1 cup Fresh Corn
- 1 cup Fresh Peppers
- 1 bunch Fresh Dill
- 1 bunch Fresh Parsely
Sides
- 2 cups Cannellini Beans
- 2 cups Fresh Corn
Instructions
- Make stir-fry: Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the cooked rice and vegetables (whatever you have on hard) and stir-fry. This should take 10 minutes. In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.Assemble the burritos: Trim the thick part of the stem from the collard leaves. Fill each burrito with your stir-fry. Add the sides of cannellini beans and corn to the plate.
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