Collard Green Wraps Recipes
COLLARD GREEN WRAPS
I don't remember where I found this recipe. I wanted to have something in the line of raw, so when I found this I knew it would be worth trying. I let the nuts soak for about 3 or 4 hours, then discarded the soak water.. When the almonds are nice and plump that's when they are ready to use. I also added a clove of garlic and a shallot to this, plus some mixed herbs, cumin and dried cilantro. I like my wraps spicy. I didn't have any green onion which are recommended to tie the wraps, nor did I have any tomato, so I shredded a couple of carrots and cut up part of a sweet bell pepper in strips. I put in two strips per wrap. I also blanched my collard green leaves in hot water for about a minute, just until they were soft enough to fold. After removing the leaves from the water, use a parring knife and remove the stem and the tough rib. Pat the leaves dry on both sides, then fill them. I served this with a lovely Tahini Sauce which I found on Zaar. It is recipe # 100728. I garnished the wraps with some freshly snipped garlic chives from my garden. I didn't include the 3 hour soak time for the nuts and sunflower seeds in the prep. time.
Provided by Chef Joey Z.
Categories Vegetable
Time 20m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Process everything but the green onions in the food processor.
- Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
- Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
- Bon Appetit!
Nutrition Facts : Calories 470.7, Fat 42.3, SaturatedFat 3.8, Sodium 105.1, Carbohydrate 16.6, Fiber 8.6, Sugar 4.2, Protein 14.6
COLLARD GREEN WRAPS WITH CURRIED TOFU
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
Provided by Molly Baz
Categories Bon Appétit Dinner Green Onion/Scallion Garlic Ginger Tofu Coconut Collard Greens Cilantro Lime Juice Vegetarian Vegan Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
- Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
- Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.
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