DIY Collard Green Wraps

Add variety to your table by using collard greens as a wrap!

Make use of everyday leftovers by wrapping them up in a freshly-picked, collard green. You can fill these wraps with just about anything – an avocado crema makes everything taste brand new!

DIY Collard Green Wraps

Recipe Courtesy of the Pennsylvania Vegetable Marketing & Research Program

Avocado Crema

Ingredients

1 medium avocado, cut in half lengthwise, peel and pit removed

1/2 cup coarsely chopped fresh cilantro

1/4 cup sour cream or greek yogurt

2 tbsp freshly squeezed lime juice (from about 1 medium lime)

1/2 tsp kosher salt

Instructions
Place all ingredients in a food processor (or use a large bowl and an immersion blender) and blend, being sure to scrape down the sides as you go. Because this sauce is avocado-centric, it’s best to make it fresh and use within 3 hours or it may begin to brown.

Collard Wrap

Wraps like this collard version are a wonderful way to use up whatever leftovers are swimming in your fridge, like cooked grains, shredded chicken, or chopped veggies. We follow this formula: one cooked grain, a cooked vegetable, something raw or pickled, fresh herbs, a few bonus items like cheese, nuts, or seeds, and to finish it off, a drizzle of avocado crema.

Sample Ingredients:

Leftover fried rice

Arugula

Roasted fennel bulb, quartered

Roasted baby carrots

Sliced radish and carrots

Green onions

Feta cheese

To assemble:

To successfully roll your collard greens, you will need to devein the leaf, by cutting out about half of the rigid stem. (You can also blanch the leaves for very easier rolling.)

On a clean workstation, lay out your de-veined collard with the spliced end facing you. Overlap the cut ends slightly to close the gap and smear a bit of your dipping sauce down the center of the leaf, to help keep things together.

Next, carefully pile your desired fillings in a small pile towards the center of the leaf. The trick to an easy roll? Don’t overfill!

Roll like a burrito, folding the loose end facing you over the filling first, then the sides, then roll. Cut, dip, enjoy!

RECIPE AND PHOTOGRAPHY COURTESY OF THE PENNSYLVANIA VEGETABLE MARKETING & RESEARCH PROGRAM