There are certain staples like cauliflower rice or toasting sweet potatoes that any modern health-conscious kitchen should be ready to make at any time. Well, I’m expanding that list with one of my favorites: Collard Green Wraps! If you can boil water, you can make these – and you will LOVE THEM. They’re easy to make and store in bulk as well, they’re super tasty and nutrient-dense. I use these in place of burger buns, sandwich bread, and of course as wraps. I’ve also been meaning to try them as more of a manicotti or enchilada type situation… honestly, the possibilities are endless! This basic and essential recipe template will be a favorite you can build on once you try it.
Collard Green Wraps Recipe
Swap your average burger bun or wrap for some greens! This super simple recipe is a must in any health-conscious cook's kitchen. [Whole 30, Paleo, Gluten-free, Grain-free, Vegan]
- 1 bunch collard greens
- 7 cups water, divided
- 3 cups ice
Clean collards under cool running water and pat dry to make sure no dirt remains. Cut the stems off, and slightly shave (with a knife or scissors) on the stem remaining in the middle so that the greens lay flat.
Bring 5 cups of water to boil in a heavy-bottomed pot (the larger the better so you can easily maneuver).
Once water is boiling, add 2 cups of water to a large/wide bowl with all the ice and sit it beside your stove so you can easily add the greens to the ice bath after they finish blanching.
Blanch each green one by one, for approx. 30 seconds to 1 minute each (don't let them get too soft or they'll fall apart) and using tongs, remove the green from the hot water and add to the ice bath. Move it along in an assembly line after 10 seconds of sitting in the ice bath submerged, onto a clean plate lined with paper towels.
Repeat until all greens are done and use as you would a wrap! I lay 2 in a cross formation flat, add my filling right in the center, and fold on the right and left short sides in first (like a burrito) and then grab the bottom flap, fold over and roll to the top side.
To store excess greens: lay them flat with paper towels around in between each green and store in the fridge for up to 5 days.
My filling shown: tuna salad mixed with olive oil, lemon juice, capers and my favorite seasonings! I also topped it with more greens and sauerkraut for a quick lunch.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!