Collard Green Wraps

To get started, bring a large pot of water to a boil. While you wait on that, place the collard leaf stem-side up on a cutting board. Use a sharp knife to shave the stem until it's very thin and flush with the rest of the leaf. (See photos for guidance.) Alternatively, you can use a knife to fully remove the stem, but this will make the wrap slightly harder to work with. 2. Once the water is boiling, blanch the collard leaves one at a time. This means you'll place a leaf in the boiling water for about 30 seconds, then quickly use tongs to remove it. Place the blanched leaves on a large towel to dry, and repeat with as many collard leaves as you'd like to prepare. (I usually blanch about six at a time so I can have them ready for the week ahead.) Blanching the leaves makes them less likely to break and crack as you wrap them later. 3. When you're done blanching the collard leaves, arrange one leaf on a plate and add some spread to the center of the leaf. I like to use 1-2 tablespoons of hummus and 1-2 tablespoons of pesto sauce. Then add several slices of turkey, tomato, red onion, and avocado. (Use the photos in this post for guidance so you'll know where to place the fillings.) For a vegetarian wrap, omit the turkey and use quinoa, hummus, and your favorite veggies for the filling. 4. Starting from the bottom of the collard leaf, wrap upwards so that the collard covers the filling. Then fold in the sides, like a burrito, and continue wrapping upward until the wrap is sealed. Set the collard wrap seam side down to prevent the wrap from opening when you serve it. Alternatively, slice the wrap in half and use a toothpick to secure it in place. Serve right away for the best taste and texture. 5. prep5 mins 6. cook20 mins 7. total5 mins