Collard Green Wraps
Collard green wraps can be prepped before heading out on the next autumn adventure then refrigerated prior to departure. For longer journeys, these wraps can be a part of a BYO variety “snack pack” to help avoid taste bud boredom or perusing the chip aisle at every gas station stop.
Ingredients
2 collard green leaves
1 small or medium sweet potato
2 teaspoons sesame oil
1 teaspoon pink sea salt
1 teaspoon ground black pepper
¼ cup sprouts or shredded cabbage
¼ cup bell pepper, diced
¼ cups shredded (or diced) carrots
¼ cup cucumber, chopped or cut in thin, lengthwise strips
½ an avocado, cubed (optional)
Directions
Preheat the oven to 400 degrees F.
Wash and peel the sweet potato, then slice it into rounds about ¼-inch thick. Place the rounds in a single layer on a baking sheet and lightly coat them with sesame oil, salt and pepper. Bake for 25–30 minutes, turning over halfway through the cook time.
Place collard greens in a large pan with an inch of water. Cover and steam the greens over medium heat until wilted, about 2 minutes. Remove the greens from heat, drain the water and set the softened leaves aside.
Divide all prepped ingredients into two portions before beginning to assemble the wraps.
To assemble a wrap, fill a collard green leaf starting with the roasted sweet potato, followed by carrots, bell pepper, cucumber, sprouts (or cabbage) and avocado (if using). Be careful not to overfill. This will help to prevent tearing the leaf.
If desired, add 1–2 tablespoons of sriracha, chutney, peanut sauce, tahini or another condiment of your choosing.
Fold in the long sides of the leaf first. Then fold over the edge of the leaf closest to you. Keep rolling to fully seal the wrap. Repeat with the second leaf.
Suggestions
This recipe mainly uses raw produce, but try subbing in pickled cucumbers, sautéed cabbage or tahini-roasted carrots to alter the flavor and texture.
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