Collard Wraps With Herbed Cashew Spread Roast Peppers 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
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